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Grilled Cherry Tomato Omelet with Basil and Vermont Cheddar Cheese


Yield: 1 serving


  • 1 tablespoon vegetable oil or butter
  • 4 cherry tomatoes, cut in half
  • 2 eggs
  • 1/4 cup Vermont sharp cheddar cheese
  • 1 tablespoon chopped fresh basil
  • 1 whole basil leaf, for garnish


Heat oil or butter in omelet pan over medium heat. Add cherry tomatoes, cut side down, in two rows of four on one side of the pan. Beat eggs vigorously, until they start to foam. Carefully pour eggs into pan without disturbing tomato arrangement. As omelet cooks, lift edges and tilt pan to spread uncooked egg onto pan bottom. After about 1 to 1-1/2 minutes, add cheese and basil to tomato side of omelet. Then flip other side over the cheese and basil and let cook another minute. Plate the omelet cherry side up; garnish with basil leaf.

Additional Notes:

This recipe can be modified to accommodate more servings (i.e., 4 eggs, 6 eggs).
Updated Thursday, March 6th, 2003
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One Response to Grilled Cherry Tomato Omelet with Basil and Vermont Cheddar Cheese

  1. grace bohanna February 16, 2014 at 1:09 pm #

    This recipe was well written and delicious! I’ve always avoided making omelets, but this turned out perfectly the first time! Will definitely make this again! Thanks!

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