What do you make for dinner when you realize it’s already after 5:00pm, the day got away from you without a thought about dinner or a corresponding trip to the store? Many in this situation simply don’t make dinner, and instead head off to a favorite restaurant. But for those times when you don’t want to leave the home just to feed yourself or your family, consider an omelet! The omelet for dinner is a cooking “trick” of the French. Open the fridge, chop up whatever remaining bits of meat or vegetable you find, whisk a few eggs in a pan, stuff and serve. Et voila!
Before I turned low-carb and subsequently Paleo, I might have boiled some pasta and thrown in a few veggies from the fridge. But pasta rarely makes an appearance in my kitchen these days–with the exception of gluten-free pasta to appease the kids. An omelet serves the same purpose with some significant added benefits.
Many consider eggs one of the most perfect foods. An individual egg offers 6 grams of protein along with a substantial amount of selenium and Vitamin B2. Eggs are one of the best dietary sources of choline, a B-complex vitamin associated with improved neurological function, reduced inflammation and happiness. And in case you hadn’t noticed yet, eggs are rich in sulfur, a nutrient your body needs to produce collagen and keratin (for good skin and nails and shiny hair). Sulfur also aids vitamin B absorption and liver function. And last but not least, eggs have the most easily digestible amino acids of any other protein–at least for humans.
Just like with the quiche recipe I posted a few weeks ago, you can add pretty much anything you like to an omelet, and it’s obviously much fast and easier to whip up than a quiche. I tend to keep a small glass container full of slow-roasted cherry tomatoes in my fridge so I can pop a few in my mouth when the hunger pains arrive, or easily add some in an omelet along with fresh herbs from the garden. Served with a cooked greens or a fresh green salad, an omelet makes a complete, delicious and healthy meal.
Ingredients
3 organic eggs (preferably pastured hens)
A splash of milk or water
Extra-virgin olive oil
1/2 cup roasted cherry tomatoes (recipe below)
1-2 tbsp fresh herbs, such as oregano, parsley, thyme and basil
1/4 cup quality feta (I use sheep milk feta)
Sea salt and fresh-ground pepper to taste
Fresh chives, finely chopped for optional garnish
Preparation
Whisk the eggs and milk (or water) in a small bowl until thoroughly blended.
Heat a little olive oil in an omelet pan or well-season cast iron skillet over medium-low heat. Pour in the egg mixture and cook, gently lifting the edges with a spatula, until nearly set, about 5 minutes. Add the herbs, tomatoes and feta to one half of the circle and carefully fold the plain half over. Cook for an additional 2-3 minutes. Sprinkle the chopped chives and serve immediately.
Slow-roasted tomatoes
Preheat oven to 350F.
In a medium bowl, add a pint of cherry tomatoes with a drizzle of olive oil, and toss to coat evenly. Season with salt and pepper. Pour out onto a large rimmed baking sheet (or a large cast-iron skillet) and roast in the oven for 30-40 minutes or until the tomatoes caramelize.
Allow to cool before transferring to a glass container. Keeps in the fridge for up to a week.
Enjoy!
Eat Well, Be Well, Live Well 
Had an omelette just lady night for supper! Yum! Thanks for the recipe!
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Hi Andy, Thanks for your comment. I’m curious what you put in your omelet? I posted the herb, feta and roasted tomato combination because it makes the omelet very, very flavorful, and because I’m always trying to incorporate fresh herbs from my garden box into dishes (otherwise they just sit around using water and looking pretty). Be well! -Moira
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Hi Moira! Did you get my reply to this? Just checking cause I don’t see it 🙂
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I see you did not get my answer to the omelet I had. I wondered. I must have hit the delete key instead of the post key, lol. Sorry about that. I have been dieting since January and on Paleo now for about 3 months. I love it very much. My omelet had baby kale, onion, and broken chunks of bacon in it. I used to love cheese in my omelet’s but I can’t have that anymore. Which brings me to the feta cheese you put in yours. If I understand correctly I thought we could not have any cheeses on Paleo. So is this allowed?
I am a disabled vet with two plates in my leg and ankle so I have tried desperately to relieve the pain by losing weight. I have lost about 44 pounds now and have 30 more to go to get to 185. I cannot run anymore but I can walk so I have begun waling now and I am up to 4.4 miles a day. It is a miracle!!! I walked in my first 5K race Saturday and came in 3rd…………from last, lol. I was so proud of myself. Then the rewards were called out and I actually really did come in third and won a medallion. I found out there were only three in my age group! HAHAHAHAHA! Just finishing was a great feeling but this just made it even better. Have a wonderful day and blessing to you my friend!
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Hi Andy, First and foremost, thank you for serving our country and keeping us safe. Second, congratulations on the incredible weight loss!! That’s tremendous, really impressive! About the cheese, I tried strictly following the Paleo diet, and while I felt better, I didn’t feel better than when I follow it 85% of the time. Actually, I’m probably closer to 90/10 most weeks. If you’ve been reading my recipes, you will have noticed that many aren’t Paleo. I’m not a Paleo website although I regularly post Paleo recipes since they’re such a big part of my life. So that means I eat a little gluten-free bread and I use cheese, sparingly. Not only do I eat very little dairy, but I save it for when it counts (e.g., on a salad or in a quiche or omelet), and I only use goat cheese or sheep. Dairy isn’t a great friend… she’s always stabbing me in the back (stomach actually), but goat and sheep seem to affect me much less. Keep up the great work!
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Thanks! You make me feel better about the cheese. There are some things I really miss, lol
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This is the BEST omelet that I have ever tasted and I know that my 19 year old son will devour it when he’s home from college. Had no idea how delicious sheep’s milk feta would be with eggs and tomatoes! Many thanks…looking forward to trying many more this month!
Stacy Clark
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Thanks, Stacy! Thank, you, too for all your supportive comments. I’ll get that e-cookbook out soon. Be Well! -Moira
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