Name: Cheese Omelet With Roasted Tomatoes and Onions
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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)

Directions

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Cheese Omelet With Roasted Tomatoes and Onions

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