At a glance
You're making a fluffy, high-protein omelette loaded with seared dried beef, sun-dried tomatoes, and shallots — the real magic happens when you fold and tilt the pan repeatedly to create that perfectly light, airy texture. With just 10 minutes of prep and 9 minutes of cooking, this is a quick breakfast that'll feel restaurant-quality once you nail the folding technique.
1/6
Prep the ingredients
Finely chop the shallot. Cut the sun-dried tomatoes into small pieces. Dried, spiced beef is a wonderful thing — I have mine sliced thinly at the butcher's, and it's perfect for an omelette. Cut it into strips.
For this step
0/32/6
Sear everything
Quickly sear the shallot, beef, and tomatoes in a little oil. Use the oil from the jarred tomatoes.
3/6
Pour in the omelette base
After about three minutes, pour in the omelette base: lightly whisk the eggs with the cream using a fork. Season with salt and pepper. Heat some oil in a small pan, then pour in the prepared egg mixture.
For this step
0/4
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
