Cheese Omelet With Roasted Tomatoes and Onions Recipe

Name: Cheese Omelet With Roasted Tomatoes and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4; 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); Photograph by Antonis Achilleos

Servings: persons

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
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)
Photograph by Antonis Achilleos

1
Preheat the oven to 450 degrees F. Brush a baking dish with 1 tablespoon olive oil.
2
Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut-side up.
3
Mix the remaining 2 tablespoons olive oil with the panko and sprinkle over the tomatoes and onion.
4
Bake until tender and golden brown, 15 to 20 minutes.
5
Whisk the eggs, milk and herbs in a bowl; season with salt and pepper.
6
Heat a small nonstick skillet over medium-high heat.
7
Add 1 teaspoon butter, swirling to coat.
8
When the foam subsides, add one-quarter of the egg mixture.
9
Cook 10 seconds, then move a rubber spatula around the edge of the pan until the mixture is just set, about 1 minute.
10
Scatter one-quarter of the cheese down the center, then fold the omelet in half.
11
Cook about 30 more seconds, or to desired doneness.
12
Transfer to a plate.
13
Repeat to make 3 more omelets.
14
Serve with the roasted tomatoes and onions.
15
Per serving: Calories 507; Fat 35 g (Saturated 13 g); Cholesterol 579 mg; Sodium 310 mg; Carbohydrate 19 g; Fiber 2 g; Protein 27 g

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4, 3 tablespoons extra-virgin olive oil, 4 plum tomatoes, trimmed and halved crosswise, 1 small white onion, sliced into 4 rounds, and more.

Yes, Cheese Omelet With Roasted Tomatoes and Onions falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Omelet With Roasted Tomatoes and Onions

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