Sun-Dried Tomato Cream Omelette – We Heart Local BC

Sun-Dried Tomato Cream Omelette

Sun-Dried Tomato Cream Omelette

BC Dairy Association


  • 250 mL (1 cup) Cream
  • OR 250 mL (1 cup) Whipping Cream
  • 125 mL (½ cup) Sun-Dried Tomatoes
  • 30 mL (2 tbsp) Mayonnaise
  • 18 Eggs
  • 30 mL (2 tbsp) Butter
  • 12 slices Salt
  • To taste Pepper


  1. Boil some water. In a bowl, place sun-dried tomatoes and cover with boiling water. Set aside to soften.
  2. When sun-dried tomatoes are soft, drain well and sponge dry with paper towels; finely chop.
  3. In another bowl, whip cream until soft peaks form. Fold in sun-dried tomatoes, mayonnaise and pepper. Set aside.
  4. To make each omelette, in a bowl beat 3 eggs. Salt and pepper to taste.
  5. In a frying pan, melt a little butter and cook eggs until almost set. Fold in each side of omelette and slide onto toast on a serving plate.
  6. Top with a dollop of Sun-dried Tomato Cream. Repeat for remaining omelettes.

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