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Smoking Chimney

Recipes from a working kitchen · Cape Town

Sun-dried Tomato, Basil and Feta Cheese Omelette

By Marna Ross Updated 12 August 2026 4.45 from 22 ratings
Omelettes for breakfast are very popular over South-Africa. At all the establishments I have worked at during my Chef Career, omelettes were always one of the top selling items on the breakfast menu. It is a lovely food item to prepare, as you can be so creative with the fillings of the basic omelette. This delicious sun-dried tomato, basil and feta cheese omelette is wonderful to start your morning. The filling is just as popular in an omelette as in a quiche for lunch.For more omelette ideas, try the breakfast herb omelette - simple, but tasty or the mushroom and cheddar cheese omelette.
A fluffy egg omelet filled with Mediterranean sun-dried tomatoes, basil, and feta cheese.
Prep 15 min
Cook 10 min
Total 25 min
Serves 1

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Ingredients

  • 2 eggs
  • 2 Tablespoons milk
  • salt and pepper to taste
  • 30-50 g matured Cheddar cheese
  • 2 Tablespoons(30 ml) sun-dried tomatoes in oil brine, chopped
  • 2 Tablespoons feta cheese, crumbed
  • 1-2 Tablespoons fresh basil, chopped

Method

  1. Whisk the eggs, milk, salt, and pepper in a medium bowl until evenly combined

  2. Light your gas burner and turn the gas onto medium heat for a few minutes.This is important to make a lovely omelette, not too dark in colour when you fold it

  3. Spray the pan with spray and cook very well. From my experience it is best to use spray and cook - especially when folding and when you transform it at a later stage to the plate

  4. Add the egg mixture into the pan. Leave a bit to set, but not fully set.Loosen the edges with a spatula all around the pan and turn the egg mixture again to the edges. I like to use a spatula over here as it gives the omelette a good texture

  5. Let the omelette cook until set on a low heat, or for quicker results, pop the omelette pan in the oven to set faster

  6. Add the matured cheddar (leave a ¼ of the cheese portion to sprinkle on top), followed by the sun-dried tomatoes, crumbed feta and chopped basil

  7. Wait until the cheddar cheese has melted and fold gently over with a lifter. (Here I am also very specific on a lifter- some lifters are bad quality and others a dream to work with - those with the bend I prefer as they lift it up way better)

  8. Add the portion matured Cheddar you left out for the top and sprinkle it over once folded

  9. Let it melt and serve with a fresh basil leaf or f you have pansies flowers available you can add it as a final touch!

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