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Herbed Omelet with Tomatoes and Blue Cheese

Herbed Omelet with Tomatoes and Blue Cheese

  • Makes
    4 servings
  • Cook Time
    30 minutes

Sautéed shallots and tangy-sweet grape tomatoes fill this flavorful omelet, along with a scattering of rich, creamy blue cheese. If blue cheese is too funky for your taste, substitute an equal amount of feta cheese.

Tip

Don't be afraid to use the tender tips of thyme sprigs. Though the woody parts of the stems are too tough and fibrous to chop (only the leaves attached to these stems are usable), the soft, flexible tips can be chopped up with the leaves. Flowers are usable, too.

Ingredients
  • 8

    large eggs

  • 1

    tablespoon fresh thyme, finely chopped

  • Kosher salt and ground black pepper

  • 3

    tablespoons salted butter, divided

  • 3

    medium shallots, halved and thinly sliced

  • 1

    pint grape or cherry tomatoes, halved

  • 2

    ounces blue cheese, crumbled (½ cup)

  • 2

    tablespoons chopped fresh chives (½-inch pieces)

Step 1

In a medium bowl, whisk together the eggs, thyme and 1 teaspoon salt. In a nonstick 12-inch skillet over medium, melt 1 tablespoon of butter. Add the shallots, ½ teaspoon salt and ¾ teaspoon pepper.

Cover and cook, stirring occasionally, until the shallots are lightly browned, about 5 minutes. Add the tomatoes and cook, uncovered and stirring occasionally, until the tomatoes have softened and started to brown, 5 to 7 minutes. Transfer to a small bowl and wipe out the pan.

Step 2

In the same skillet over medium, melt the remaining 2 tablespoons butter, then swirl the pan to coat. Pour in the egg mixture and, using a silicone spatula, draw the edges toward the center and gently stir, working your way around the perimeter of the pan.

Cook the eggs this way until they form soft, pillowy curds but are still runny enough to pool on the surface, 1 to 2 minutes. Spread the eggs in an even layer, then cover, remove from the heat and let stand until the omelet is set, about 5 minutes.

Step 3

Run the spatula around the edge and under the omelet to loosen it, then slide it onto a plate. Scatter the tomato mixture over one half of the omelet, then top with the blue cheese and chives.

Using the spatula, fold the omelet in half to enclose the filling. Cut the omelet into 4 wedges.