Creamy Tomato & Herb Deltanine Omelette
"A vibrant, one-pan masterpiece that transforms humble tomatoes and eggs into a velvety, herb-infused brunch experience."
Instructions
Dice the tomatoes into large chunks so they hold their shape while cooking.
Heat a wide pan over medium heat and add the olive oil.
Add the tomatoes and cook for several minutes, stirring gently, until they soften and release their juices.
Season with salt and black pepper, mixing carefully to avoid breaking down the tomatoes too much.
Stir in half of the chopped dill and mint, then sauté for 3–4 minutes until aromatic.
Lower the heat and crack the eggs directly into the pan, gently folding them into the tomato mixture.
If using, sprinkle in the garlic powder and stir slowly so the eggs remain soft rather than scrambled.
Cover the pan and let the eggs partially set, keeping the mixture creamy.
Add the grated cheese and remaining herbs, stirring continuously until the cheese melts evenly.
Increase the heat slightly and continue stirring until the omelette becomes cohesive and creamy.
Remove from heat and serve immediately, ideally with fresh or toasted bread.