Cheese Omelet With Roasted Tomatoes and Onions
- 3 tablespoons extra-virgin olive oil
- 4 plum tomatoes, trimmed and halved crosswise
- 1 small white onion, sliced into 4 rounds
- Kosher salt and freshly ground pepper
- 1 cup panko (Japanese breadcrumbs) or plain breadcrumbs
- 10 large eggs
- 2 tablespoons milk
- 4 tablespoons mixed chopped herbs (such as parsley and dill) and/or scallions
- 4 teaspoons unsalted butter
- 4 ounces shredded gruyere or Swiss cheese (about 1 cup)
Preheat the oven to 450 degrees F. Brush a baking dish with 1 tablespoon olive oil. Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut-side up. Mix the remaining 2 tablespoons olive oil with the panko and sprinkle over the tomatoes and onion. Bake until tender and golden brown, 15 to 20 minutes.
Whisk the eggs, milk and herbs in a bowl; season with salt and pepper. Heat a small nonstick skillet over medium-high heat. Add 1 teaspoon butter, swirling to coat. When the foam subsides, add one-quarter of the egg mixture. Cook 10 seconds, then move a rubber spatula around the edge of the pan until the mixture is just set, about 1 minute. Scatter one-quarter of the cheese down the center, then fold the omelet in half. Cook about 30 more seconds, or to desired doneness. Transfer to a plate. Repeat to make 3 more omelets. Serve with the roasted tomatoes and onions.
Per serving: Calories 507; Fat 35 g (Saturated 13 g); Cholesterol 579 mg; Sodium 310 mg; Carbohydrate 19 g; Fiber 2 g; Protein 27g
Photograph by Antonis Achilleos
Thank you! your flag was submitted.