Egg Yolk Omelette with Tomato, Basil and Cheddar

Long-time readers will know I have some hens in the back garden. Gerty, Ester, Rosebud and Ginger give us four eggs a day. That means I eat a lot more egg yolks (I’m allergic to the whites) than I ever did in the past. Egg yolks are one of the more nutrient dense foods out there, but I was getting bored with the same old same. I was either having my egg yolk cakes or my “fat bomb” omelettes. Something needed to change because the eggs were piling up, as the idea of eating more eggs was turning my stomach. My poor wife was doing the best she could, but asking her to eat twenty-eight eggs a week was cruel and unusual punishment.

I little look round the inter-web revealed some recipes which I adapted. It’s actually made me look forward to eggs again in the morning. I had this version today with my big coffee with double cream.


  • Six egg yolks
  • Four table spoons of double (heavy) cream
  • 30g of grated cheddar
  • 30g of cherry tomatoes halved
  • Fresh basil leaves roughly torn
  • Salt and pepper to taste
  • A few dashes of Tabasco (optional)


  • Separate the yolks from the whites, add the cream and whisk until you get some bubbles.
  • Melt some butter over low-medium heat and add the tomatoes.
  • After three or four minutes, the tomatoes will start to turn a golden brown. Add the egg yolks and give them a little stir to make sure the butter doesn’t accumulate at the edges of the pan. You also want to spread the tomatoes out a little.
  • Cook for three to five minutes.
  • Add the cheese and basil to one side of the omelette and then fold the omelette using two spoons.
  • Cook for another two minutes to allow the cheese to melt.
  • Serve with some salt and pepper and a few dashes of Tabasco.

Chef’s Tip

You really need to be careful when folding the omelette. Without the whites as a binder, the omelette will break apart if you fold too early. You can take a little peak under the omelette using your two spoons. When it looks golden brown, it’s time to fold. That’s one reason I add double cream to the yolks; it makes the folding possible. The cream also makes the egg yolks a little fluffier. Enjoy.

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