Tomato Omelette


  • 3 Ausfresh Premium or Truss Tomatoes   
  • 3 eggs
  • 1 tablespoon sugar
  • 1 teaspoon salt, or to taste
  • 6 tablespoons olive oil


  1. Boil water in a pot. While water is boiling prepare the tomatoes by making a small "X" on the bottom of each tomato. This will allow the skin to separate from the flesh. Once water has boiled put tomatoes into the boiled water for about 30 seconds. Immediately remove tomatoes from boiling water once skin starts peeling away.
  2. Immediately put tomatoes in an ice water bath once they come out from the boiling water to stop the cooking process. As soon as the tomatoes are cool enough to handle peel the skin off.
  3. Crack the eggs into a mixing bowl. Mix the eggs well.
  4. Heat up 5 tablespoon of olive oil in a pan. Once the oil has heated up, pour the eggs in and cook the eggs. Once eggs are cooked, remove from pan and set aside for later.
  5. Heat up 1 tablespoon of olive oil in the same pan. Once the oil has heated up add the tomatoes and sugar. Stir fry the tomatoes. Add salt and continue cooking for 2 to 3 minutes. Add the cooked eggs to the pan. Toss the tomatoes and cooked eggs. Cook for another 30 seconds. Serve the omelette hot with warm rice.




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