Cheese Omelet With Roasted Tomatoes and Onions

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.

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