Kumato® Omelet


4Kumato® OmeletServes 4

Prep Mins

1515 Mins 5 Mins 20 Mins

Cooking Mins



  • 4 Kumato® tomatoes
  • 12 large eggs
  • 2/3 cup torn and loosely packed fresh flat leaf parsley
  • 2/3 cup loosely packed fresh chives, cut into ½” lengths
  • ¼ cup low fat sour cream
  • 4 tsp vegetable oil
  • 4 tsp unsalted butter
  • Kosher salt to taste
  • Freshly ground black peppercorns to taste


  • Preheat the oven to broil.
  • On a stove top, set a cast iron or non-stick oven-safe skillet and preheat to medium-low heat. Add 1 teaspoon of vegetable oil and 1 teaspoon of butter.
  • While butter is melting, beat 3 eggs in a bowl until they are smooth.
  • Add the eggs into the pan and as it sets keep moving the eggs around with a heat resistant spatula. Turn off the heat once eggs are half set, season with salt and pepper and place into the top rack of the oven under the broiler for 1 ½ minutes. Carefully remove the skillet from the oven. Slide the omelet onto a plate, creating a half moon.
  • Slice tomatoes into  6 equal rounds. Shingle the sliced tomatoes on top of the omelet and season with salt and pepper to taste. Garnish with 1/4 of the chive sticks and 1/4 of the parsley.
  • Repeat 3 more times to make 4 omelets total. Serve with a slice of toasted whole wheat bread and sour cream.

Kumato® is a registered trademark of a Syngenta Group Company

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