Omelets are one of my favorite go-to dinners. They are easy to make, and they are a great tasting, high-protein, full of good fat and omega-3s, food that you can make with just about any vegetables you want. They keep well too. So you can eat it all week. As leftovers, brought to room temperature, they make a delicious, super easy lunch. I use roasted tomatoes and an onion in this omelet because I roasted 8 of them the other day (You’ll need about 4 whole oven roasted tomatoes; the 4 tomatoes will be cut into halves or quarters. ). And they’re innate sweetness goes really well with the savory sauteed onion and herbs. (Here’s the video on how to make the roasted tomatoes)
I use pasture-raised, organic eggs. And I keep them at room temperature. It makes for an easier egg to crack and whip, which gives you a lighter omelet.
Roasted Tomato Omelet Recipe
Serves 4 (or cook it and keep it for leftovers – it’s great for lunch on the go!)
Ingredients:
2 tablespoons extra virgin olive oil
4 whole oven roasted (organic) tomatoes (the tomatoes have already been cut in halves or quarters for roasting)
1/2 onion, finely diced
Sea salt and freshly ground pepper
6 organic, pasture-raised eggs
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 cup fresh herbs, basil, parsley, etc.
Preparation:
Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch pan (I like to use a well seasoned cast-iron skillet.) Add a teaspoon of salt, red pepper flakes, and oregano. Add the onion, saute until golden, and then add the roasted tomatoes. Saute for about a minute. Add the fresh herbs, saute for 30 seconds.
Beat the eggs in a large bowl (you can do this while the onions are cooking). Add a couple of tablespoons of water to the eggs and keep beating. This will make them frothier and lighter.
Add the eggs. Distribute the eggs and filling evenly over the surface. Shake the pan gently to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cook about 15-20 minutes until almost cooked through. Flip the omelet – don’t worry if it breaks a little or isn’t a perfect flip, you can easily piece it back together, once flipped. Cook for a few more minutes until both sides are golden. Serve with a green salad. And if you’re feeling like you want a little spice, use the smoky cashew sauce as a condiment.
This omelet keeps for about 3-4 days. Enjoy!
(Below is the video of how to make this recipe)
httpv://www.youtube.com/watch?v=64OTt1Ob1ZM
