Tomato Chutney Omelette

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x
  • Cuisine: breakfast


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
  • [url]3 to 4 tablespoons tomato chutney, warmed∞[/url]


  • 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!

Stock up: get the pantry ingredients you will need: eggs, herbs, tomatoes