Upside Down Tomato Omelet is cooked, then flipped inverted to showcase sliced tomatoes in this simple breakfast treat.
Upside Down Tomato Omelet
By Sue Lau | Palatable Pastime
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Upside Down Tomato Omelet is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring Mother’s Day brunch recipes. Glad you could join us!
Print Recipe
The first trick to this omelette is to place the tomato slices into the skillet first. The egg mixture and other ingredients follow, and it’s cooked until set. The other trick is to not fold the omelette. Rather, it is slid out of the pan and inverted (using a second plate and being careful).
As you can see, the result is very colorful and visually appealing. And it tastes just as good as it looks! This would be a wonderful brunch item for Mother’s Day, or any other occasion. Bon Appétit!
Mother’s Day Brunch Recipes
- Carrot Cake Baked Oatmeal from Hezzi-D’s Recipe Box
- Egg in the Hole with Bursted Tomatoes from Jen Around the World
- Huevos Rancheros Tostadas from A Kitchen Hoor’s Adventures
- Raspberry Rose Sugar Cookies from That Recipe
- Strawberry Schaum Torte from Art of Natural Living
- Tiny Homemade Pop-Tarts from Karen’s Kitchen Stories
- Upside Down Tomato Omelet from Palatable Pastime
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Upside Down Tomato Omelet
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Upside Down Tomato Omelet
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Upside Down Omelet
Equipment
- 1 ten inch nonstick skillet
- 2 plates (same size)
Ingredients
- 3 large eggs
- 1 tablespoon sour cream
- salt and black pepper to taste
- 2 tablespoons butter
- 2 ripe roma tomatoes sliced
- 1 slice bacon cooked and finely crumbled
- 1 scallion sliced
- 1 tablespoon fresh basil thinly sliced
- 1 tablespoon Parmesan cheese
Instructions
- Whisk together room temperature eggs with sour cream, salt and pepper.
- Over low heat, melt butter in a ten-inch skillet and place tomatoes in pan.
- Pour beaten egg over tomatoes and sprinkle with bacon, scallion and basil.
- Cook until egg is set and slide out onto a plate.
- Tightly top with another plate and flip the plates together to get it to turn.
- Cut sides of tomatoes should now be on top.
- Sprinkle with Parmesan cheese and serve.
Notes
Nutrition
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Looks great on the plate and tastes just as good!
I love the idea of an upside down omelet. Sort of like a Spanish Torte. There’s a special skill in being able to flip them.