Italian omelet with herbs is a garlicky tomato-and-egg classic cooked right in the Instant Pot insert. Sweet tomatoes and crushed garlic are sautéed first, then folded into softly set eggs with a hit of Italian seasoning — simple, rustic, and ready in 20 minutes.
Italian Omelet with Herbs
(Total Time: 20 MIN| Serves: 2)
Ingredients:
For omelet:
½ medium-sized tomato, chopped
3 large eggs
2 garlic cloves, crushed
Spices:
2 tbsp (30 ml) olive oil
½ tsp sea salt
1 tsp (5 ml) Italian seasoning mix
Directions:
- Grease the inner pot with two tablespoons of olive oil and press the ‘’Sauté’’ button. Heat up and add tomatoes. Cook for 2-3 minutes, stirring constantly.
- Now add garlic and season with Italian seasoning mix. Continue to cook for another 1-2 minute. Remove from the pot and transfer to a bowl. Set aside.
- Meanwhile, in a small bowl, whisk the eggs together. Pour the mixture in the pot and continue to cook for 2-3 minutes or until set.
- Press the ‘’Cancel’’ button and gently remove the inner pot. Using a wooden spatula, loosen the edges and remove the eggs.
- Add tomatoes and fold over. Serve immediately.
Per Serving(Calories 235| Total Fats 21.5g | Net Carbs: 1.9g | Protein 9.8g |Fiber: 0.3g)
Pro Tips
- Cook the tomatoes until they slump and sweeten before adding the garlic — garlic added too early scorches and turns bitter.
- Remove the tomato mixture before the eggs go in so the tomatoes do not weep into the eggs and make them watery.
- Keep the eggs moving gently over Sauté for just 2-3 minutes; the residual heat of the insert finishes them off the flame.
- Fold the eggs over the tomatoes at the very end and serve immediately — omelets wait for no one.
Frequently Asked Questions
Can I double this omelet for more people?
Yes, but cook it in two batches — a crowded pot steams the eggs instead of setting them into tender folds.
What is in Italian seasoning mix?
Usually a blend of oregano, basil, rosemary, and thyme. If you only have dried oregano and basil, use a pinch of each and it will still taste right.
Can I add cheese?
This one keeps things dairy-light with just olive oil, but a little grated Parmesan folded in at the end is a classic, tasty addition.
How do I keep the eggs from sticking to the pot?
A full 2 tablespoons of olive oil plus a properly preheated insert is the trick, and loosening the edges with a wooden spatula before folding helps too.
Recipe Card
Ingredients
Method
- Grease the inner pot with two tablespoons of olive oil and press the ‘’Sauté’’ button.
- Heat up and add tomatoes.
- Cook for 2-3 minutes, stirring constantly.
- Now add garlic and season with Italian seasoning mix.
- Continue to cook for another 1-2 minute.
- Remove from the pot and transfer to a bowl.
- Set aside.
- Meanwhile, in a small bowl, whisk the eggs together.
- Pour the mixture in the pot and continue to cook for 2-3 minutes or until set.
- Press the ‘’Cancel’’ button and gently remove the inner pot.
- Using a wooden spatula, loosen the edges and remove the eggs.
- Add tomatoes and fold over.
- Serve immediately. Per Serving(Calories 235| Total Fats 21.5g | Net Carbs: 1.9g | Protein 9.8g |Fiber: 0.3g)
