Roasted Tomato and Herb Omelette is my go-to recipe when I want to make breakfast feel extra special. I discovered this combination one morning when I had some leftover roasted tomatoes from dinner. The sweet, concentrated flavor of roasted tomatoes paired with fresh herbs makes this omelette stand out from ordinary versions. It’s become my family’s most requested weekend breakfast.
About the Recipe
This recipe turns basic ingredients into something special. The magic happens when you roast the tomatoes – they become sweet and intense. The herbs add freshness, while the cheese brings everything together. It’s simple enough for beginners but tastes like something from a nice café.
Why You’ll Love This Recipe
You’ll love how the tomatoes get sweet and slightly crispy around the edges during roasting. The eggs stay fluffy thanks to the cream, and the cheese melts perfectly into the warm eggs. It’s fancy enough for guests but easy enough for a regular morning. Plus, you can roast extra tomatoes to use in other dishes throughout the week.
Roasted Tomato and Herb Omelette
Cooking Tips
– Don’t rush the tomato roasting – they need time to develop flavor
– Keep the pan on medium-low heat when cooking the eggs
– Let the eggs set slightly before adding fillings
– Use room temperature eggs for the fluffiest results
– Don’t overcrowd the pan with fillings
Serving and Storing Suggestions
Serves 2 people. Total prep and cooking time: 40 minutes. Serve right away while the cheese is melty. If you make extra roasted tomatoes, store them in an airtight container in the fridge for up to 3 days.
Similar Recipes
- Herb and Goat Cheese Omelette
- Mediterranean Frittata
- Caprese Breakfast Sandwich
Nutrient Benefits
Eggs provide protein and vitamin D. Tomatoes offer lycopene and vitamin C, which increase when cooked. Fresh herbs add antioxidants, while olive oil provides healthy fats. This balanced breakfast will keep you full and energized.
Roasted Tomato and Herb Omelette
Ingredients
- 1 cup Cherry Tomatoes halved
- 1 tsp Extra Virgin Olive Oil
- 1/2 tsp Garlic Salt
- 1 tbsp Parsley
- 2 to 3 Eggs
- 1 tbsp Cream
- Sea Salt
- 1 tsp Butter (unsalted)
- 2 tbsp Cheddar Cheese (shredded)
- 1/8 cup Basil Leaves
- Black Pepper Powder (a pinch)
Instructions
- Spread the tomatoes on a baking sheet.
- Drizzle olive oil and sprinkle garlic salt on top.
- Sprinkle parsley and toss well to coat evenly.
- Spread them evenly and bake in a preheated oven at 350F till dried and shriveled at the edges, about 30 minutes.
- Remove and allow it to cool.
- Meanwhile, whisk the eggs, cream and salt.
- Heat 1/2 tsp of butter in a pan over moderate flame.
- Add half of the egg mixture and tilt the pan so the mixture covers the bottom.
- When it starts to set reduce the heat.
- Using a wooden spatula lift and push the eggs to the centre of the pan.
- When the omelette is set, put a handful of the roasted tomatoes on one-third of the omelette.
- Sprinkle half of the cheese and basil leaves on top the tomatoes.
- Fold the omelette into a half moon shape and transfer to a plate.
- Garnish with basil and pepper powder.
- Serve hot or warm.
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Tip: You can also use sun-dried tomatoes.
Frequently Asked Questions
Can I make the roasted tomatoes ahead of time?
Yes. Roast them the night before and store in the fridge. Warm them slightly before adding to your omelette. They’ll keep for several days and are great in other dishes too.
What if my omelette breaks while folding?
Don’t worry. Let the eggs set a bit more next time. If it breaks, just fold it as best you can – it will still taste great. Practice makes perfect with omelettes.
Can I use different cheese?
Without a doubt. Try mozzarella, gruyere, or feta. Each cheese brings its own flavor. Just make sure it’s a good melting cheese if you want that gooey texture.
