Baked Omelet with Roasted Cherry Tomatoes and Herbs
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Gastrotools
Recipes from professionals
An omelet is both easy and economical, fitting perfectly into busy weekday evenings — though it also makes a delicious weekend brunch.
You can add a wealth of tasty toppings. Here we use, among other things, a generous amount of cherry tomatoes, whose sweetness and character get an extra boost after a turn in the oven.
Servings
: 4
servings
Ingredients
400
g
cherry tomatoes
Oil
10
eggs
1.25
dl
milk
1
bunch
scallions
6
sprigs
chervil
Salt and pepper
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Instructions
Step 1/5
Preheat the oven to 160 degrees with fan circulation.
Step 2/5
Halve the cherry tomatoes and toss them with oil, salt and pepper. Roast them in the oven for approximately 40-50 minutes.
Step 3/5
Crack the eggs into a bowl and whisk them together with milk, salt and pepper.
Step 4/5
Warm a little oil in an oven-safe pan, pour the egg mixture over, and gently stir the egg mass until it begins to set. Then place the pan in the oven for approximately 20 minutes, until the omelet is firm in the center.
Step 5/5
Enjoy the omelet with butter-toasted rye bread if desired.
