Roasted Cherry Tomato & Avocado Omelettes

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Roasted Cherry Tomato & Avocado Omelettes

Additional information on this Recipe from Food Network Canada

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Recipe summary

This restaurant style omelette is easy to make at home. It is perfect for a leisurely brunch on Easter Sunday or any day of the year. Giving the cherry tomatoes a quick roast in the oven before adding them to the omelette deepens their flavour and will prevent the tomatoes from watering down your eggs.

Recipe courtesy of Derek Bocking.

Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: 4

Ingredients

12 eggs
1 pint cherry tomatoes
1 avocado
4 tablespoons butter
salt, pepper, olive oil

Directions

Preheat the oven to 375F
Cut the cherry tomatoes in half and spread them out on a baking tray. Season with salt & pepper and drizzle with olive oil. Roast in the oven for 10 minutes.
Cut the avocado in half, remove the pit and scoop out the flesh. Cut into small cubes.
In a mixing bowl, whisk 3 eggs until they start to froth. Season with salt & pepper. Heat 1 tbs of butter in a small non-stick frying pan and then add the 3 eggs. Add ¼ of the roasted tomatoes and avocado. After about 3 minutes, when the eggs are almost fully cooked, but still a bit runny, fold the omelette over in the pan. Cook for 1 more minute on each side and then transfer to a plate. Repeat for the other 3 omelettes.