Chef Folse's Creole tomato, basil and tasso omelette

Prep Time: 20 Minutes

Yields: 1 Omelette


Nothing is more appropriate for a breakfast or brunch than a full-flavored omelette. This version of this dish includes fresh herbs, tomatoes and even tasso.


¼ cup seeded and diced Creole tomatoes

1 tbsp chopped basil

2 tbsps minced tasso

3 eggs

salt and black pepper to taste

granulated garlic to taste

Creole seasoning to taste

2 tbsps unsalted butter

2 tbsps minced red bell pepper


In a large mixing bowl, whisk eggs, salt, pepper, granulated garlic and Creole seasoning. Set aside. In a 9-inch omelette pan, melt butter over medium-high heat. Sauté tasso and bell pepper 1–2 minutes. Pour eggs into pan over tasso. Using a fork, distribute sautéed ingredients evenly into omelet. Shake pan to loosen eggs, taking care not to scorch eggs. When edges begin to curl and turn light brown, place tomatoes and basil across front half of omelet. When cooked to your liking, slide omelette halfway onto a serving plate and turn top half over tomatoes and herbs to form a half moon. Allow to sit 2–3 minutes prior to serving.