Cheese Omelet With Roasted Tomatoes and Onions
Whip up this irresistible Cheese Omelet with Roasted Tomatoes and Onionsa simple yet gourmet breakfast that bursts with flavor and comes together in just 30 minutes. Perfect for impressing your family or starting your day with a crispy, cheesy delight topped with caramelized veggies.
- Difficulty: Easy
- Servings: Serves 4
- Nutritional Facts Per Serving: Calories 507, Total Fat 35g, Saturated Fat 13g, Cholesterol 579mg, Sodium 310mg, Carbohydrates 19g, Dietary Fiber 2g, Protein 27g
- Total Time: 30 minutes
- Preparation: 10 minutes
- Cooking: 20 minutes
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 plum tomatoes, trimmed and halved horizontally
- 1 small white onion, sliced into 4 thick rounds
- Kosher salt and freshly ground black pepper
- 1 cup panko breadcrumbs (Japanese style) or regular breadcrumbs
- 10 large eggs
- 2 tablespoons milk
- 4 tablespoons mixed chopped fresh herbs (such as parsley and dill) and/or scallions
- 4 teaspoons unsalted butter
- 4 ounces shredded Gruyre or Swiss cheese (about 1 cup)
Directions
- Preheat your oven to 450F and lightly oil a baking dish with 1 tablespoon olive oil. Season the tomato halves and onion rounds with salt and pepper, arrange cut-side up in the dish, then top evenly with the remaining 2 tablespoons olive oil mixed with panko breadcrumbs. Roast for 15-20 minutes until veggies are tender and crumbs are golden and crunchyyour kitchen will smell amazing!
- Whisk eggs, milk, and herbs in a bowl; season to taste. Heat a nonstick skillet over medium-high, add 1 teaspoon butter, and swirl to coat. Pour in a quarter of the egg mix, cook 10 seconds, then gently push edges with a spatula for even setting (about 1 minute). Sprinkle with a quarter of the cheese down the center, fold in half, and cook 30 seconds more to your liking. Slide onto a plate and repeat for golden, fluffy omelets that melt in your mouth.
- Plate the omelets with the roasted tomatoes and onions for a colorful, restaurant-worthy feast that'll have everyone craving seconds.
Photograph by Antonis Achilleos
Courtesy of Recipe Iseasy Magazine
