The slow decent into fall has started in our home. There’s been a couple nights with the windows wide open (a welcome relief), school is back in session, and my itch to can is in full-force. In the past few weeks I’ve managed a few different pear items and pickles. Up next: tomatoes.
This tomato chutney omelette is a perfect reason why you should can tomatoes. The chutney is a favorite of mine because it’s fairly easy but packs a wonderful slight sweet, slight tangy flavor. Pair that with a good amount of fresh herbs and it’s easy to have a meal. Tomato chutney is one of those rays of lights during the mid-winter grey.
Tomato Chutney Omelette
A year-round omelette made with fresh herbs and tomato chutney.
- 2 teaspoons ghee or olive oil
- 2 large eggs
- 2 tablespoons whole milk
- 2 tablespoons minced cilantro and flat-leaf parsley, plus extra for topping
- 1/4 teaspoon sea salt
- 3 tablespoons feta, plus extra for topping
- 3 to 4 tablespoons tomato chutney, warmed
- Heat an 8" skillet over medium-low heat. Add the ghee, swirling until the bottom of the pan is covered.
- Whisk together the eggs, milk, herbs, and salt. Pour the mixture into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and add the feta along with the chutney.
- Turn off heat, fold omelette in half, and allow to sit for 1-2 minutes until the cheese warms. Transfer to a plate and repeat with remaining eggs. Sprinkle with parsley and more feta before serving.
Tips & Tricks: I like to can chutney to use throughout the winter. Having the chutney premade makes this breakfast quick and easy!
tomato chutney omelette
One of the things I love most about this omelette is that it’s a solid base for more. I love to add grains and occasionally vegetables to the mix. And if I’m making this for the family, I just sprinkle a little extra crushed red pepper on my omelette!
Spice level: I like my chutney on the spicier side. To do this I like to add a solid sized pinch of red pepper flakes.
Grains: Cooked grains make the perfect addition to the filling. Try quinoa, millet, or barley (really any leftover grain would work.
Fried Eggs: Sometimes I’m craving a runny egg. I’ll top a batch of grains with fried eggs, feta, and a few spoonfuls of the chutney.
Seasons are changing. As fall and winter approach, it’s easy to jump into the excitement of fall produce. However, I hang on to tomatoes for as long as I can! By the time it’s December, I’ll be missing the fresh, just-off-the-vine taste. So, if you’re still swimming in tomatoes, a few other recipes to make before the season ends: