Tomato, Onions and Cheese Omelet

 My dad is a great cook, and I learned some of my cooking skills from him. One of  his specialties is omelets. We would wake up to the smell of caramelized onions and  bell peppers and toasted bread every Saturday morning. He still makes his gourmet omelet for my mom every Saturday (at least, it’s what he claims) and oh how I miss waking up to that smell.  I tried to replicate his recipe and change it a bit, but it’s never going to be the same.

Serving: 2 people


  • 2 tablespoon vegetable oil or olive oil
  • 4 Eggs
  • 1/3 cup diced onions
  • 1/4 cup diced bell peppers
  • 1 diced roma tomato
  • 1/2 jalapeño pepper, seeded and diced
  • 1 clove garlic, minced
  • Salt to taste
  • 1/2 cup shredded Chedar cheese
  • 2 leaves of mint or basil for garnish
Heat the olive oil in a medium sized pan. Cook the bell peppers and diced jalapeño pepper for 1 minute. Add the onions and cook until golden, add the minced garlic and cook for 20 seconds.  Finally, add the diced tomatoes and cook until they get a little soft. Add salt to taste.
Beat the eggs and pour over the tomatoes and onions mix. Mix them well together and spread the mixture to fill the surface of the pan.  Lower the heat and add the shredded cheese on top and put a lid on the pan for 1 minute or until the cheese is melted.
Garnish with mint or basil leafs and serve with slices of oranges or grape fruit.
Enjoy with  toasted sour dough bread, tea or coffee.