Fresh herb tomato omelet cooked in the instant pot


5 eggs
1/2 cup milk
1 tbsp extra virgin olive oil
pinch of salt
2 tomatoes
1/2 cup pitted olives
1 bunch of fresh basil
1 bunch of parsley


In a medium bowl, lightly whisk the eggs, milk, olive oil and salt until blended (add pepper, if desirable). Chop basil, parsley and tomatoes. Drain olives, if needed.

Pour the egg mixture into the instant pot (or heated to medium-high heat oiled skillet). Sprinkle herbs evenly over, spread olives and tomatoes. Press function ‘baking’ for the instant pot (I set also time – 20 minutes), or cook over medium heat as usual (when the mixture is set on the bottom, but slightly liquid on top, flip the omelet, and remove from the heat). Serve immediately!

Bon Appétit!DSC01179_logoDSC01337_logo_.jpgDSC01346_logo


2 Comments Add yours

  1. chefkreso says:

    Looks amazing, a perfect summer recipe, it would certainly be a new one for me 🙂


    1. Mayasbeehive says:

      thanks:) just use what you have at hand to add to the omelet:)

      Liked by 1 person

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