Fluffy Herb Omelette with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A tender, herb-packed omelette with sun-dried tomatoes, perfect for a light and satisfying morning meal. This American-inspired recipe (vegetarian), ready in about 18 minutes, combines Eggs, Milk, Chives into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 300 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large Eggs
• 2 tbsp Milk
• 2 tbsp Chives
• 1 tbsp Basil
• 1/4 cup Sun-dried tomatoes
• 1 tbsp Butter
• 1/4 tsp Salt
• 1/8 tsp Black pepper

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Whisk 3 large eggs, 2 tablespoons milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl until frothy and well combined.
2. Step 2: Melt 1 tablespoon butter in a non-stick skillet over medium-low heat until shimmering.
3. Step 3: Pour egg mixture into skillet and cook undisturbed for 1 minute until edges set.
4. Step 4: Sprinkle 2 tablespoons chopped chives, 1 tablespoon chopped basil, and 1/4 cup chopped sun-dried tomatoes evenly over one half of the omelette.
5. Step 5: Gently lift edges with a spatula and fold the other half over the filling. Cook for 1-2 minutes until eggs are set but still moist in the center.
6. Step 6: Slide onto a plate and serve immediately.