Roasted Cherry Tomato & Avocado Omelettes - ★Cooking Recipes★

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.
Directions for: Roasted Cherry Tomato & Avocado Omelettes

Ingredients

12 eggs

1 pint cherry tomatoes

1 avocado

4 Tbsp butter

salt, pepper, olive oil

Directions

1. Preheat the oven to 375F

2. 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.

3. Cut the avocado in half, remove the pit and scoop out the flesh. Cut into small cubes.

4. 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 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.

See more: Breakfast, Eggs/Dairy, Brunch, Easter