Easy omelet with dried tomatoes in olive oil

Easy and fluffy omelet for breakfast or a light meal.

In two words:

“Powerful oblivion rests in your mouth,
And Lethe flows from your kisses”

omelette aux tomates sechées à l'huile - solo food
Image by Nemoel Nemo from Pixabay
To Start...

difficulty easy
preparation– 5’
cooking - 5′
serves - 1  

To Sum-up...



Base Recipe

  • 1 large egg or 2 medium
  • a pinch of fleur de sel or coarse salt
  • 2 turn mills of Kampot black pepper
  • 1 teaspoon of olive oil
  • 1 teaspoon of fennel seeds (or ½ teaspoon of ground fennel)
  • 2 pinches of grated comté cheese (or gruyere cheese)
  • 2 dried tomatoes in olive oil

Option #1

  • 1 big pinch of smoked bacon cut in small pieces


The omelet

  • Crack the egg in a bowl
  • Put the salt, the pepper and mix with the whisk, you should mix enough to brake the egg but not too much


  • Put the olive oil in a pan and heat it up well
  • Put the fennel seeds in the pan and bake them until they release their aroma
  • Pour the omelet in the pan and move it to spread the eggs around its surface
  • Sprinkle the cheese all around the omelet
  • Fold the omelet in three like an envelope, first the left side and then the right side
  • Cook the omelet for 1’-2’, the eggs should be a bit cooked but not much, it’s better when it’s a little bit raw

The service

  • Put the omelet in a plate with the dried tomatoes on the side
  • Cut small pieces of the omelet and fold within them small pieces of the dried tomatoes
Option #1
  • When the oil is a bit hot and before putting the fennel seeds, add the pinch of the smoked bacon and fry them a bit
  • When the bacon is half cooked, spread the fennel seeds and cook everything until all the aroma is out
Option #2

In case you don’t have fennel seeds, you can use ground fennel, to do so, add the ground fennel in the eggs and mix everything with the whisk.

o-o C'est si bon ! o-o

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