Roasted Tomato Omelet with Spinach, Pesto & Cheese
Bursting with flavor, this Roasted Tomato Omelet with Spinach, Pesto & Cheese pairs savory pesto with sweet smoky roasted tomatoes for a perfect fall combo.
With apologies to Ethel Merman, this fall, everything’s coming up tomatoes. Romas for sauce, colossal heirlooms for slicing and colorful cherry tomatoes for snacking. After all the rain we’ve endured, I guess it’s compensation for putting up with the mosquitos!
Put pesto and cheese over egg, broil, top with spinach, roasted tomatoes
When I have a bounty of full-sized tomatoes, I can always freeze extras for winter (did you know the skins will pop off as they thaw for your favorite tomato sauce?). But with more cherry tomatoes than we can realistically snack on, I was super excited to realize… these little guys are amazing roasted!
From above
Today’s Roasted Tomato Omelet was inspired by a breakfast at The Cookery in Fish Creek, WI. My daughter and I popped in for an al fresco brunch complete with views of the beautiful butterfly garden. And an omelet that was to die for. You guessed it—a Roasted Tomato Omelet with Spinach, Pesto & Cheese.
Breakfast with the butterflies
Here’s my version.
Happy Fall!
- 1 quart cherry tomatoes
- 4 eggs
- 2 Tablespoons water
- 2-4 Tablespoons prepared pesto (see note for substitution)
- 1 6 ounce package fresh spinach
- ½ cup shredded parmesan
- ½ cup good mild melting cheese like Monterey Jack
- salt to taste
- Slice cherry tomatoes in half, then roast at 400 until partly dried and caramelized but still juicy and tender, 20-30 minutes.
- Beat eggs and water. Spray a very hot, small stainless steel skillet or omelet pan with non-stick spray, then pour in half of the beaten eggs. As the egg cooks, lift up the omelet sides and tilt pan to let liquid eggs roll under. Continue until mostly set, then place pan briefly under the broiler to finish cooking.
- While omelet is cooking, stem the spinach until tender.
- When omelet is set, remove from broiler. Spread top with 1-2 Tablespoons pesto, then sprinkle with 1/4 cup of each cheese (total of 1/2 cup). Place back under broiler for a minute or two until cheese is melted. Remove from broiler
- Top one side of the omelet with half of the cooked spinach and half of the roasted tomatoes. Fold other side over and serve immediately.
- You can roast the tomatoes in advance then reheat in microwave to save time.
- I freeze small containers of pesto to have ready (and there are pre-mixed packages), but if you need to ad-lib, you can blend a small bunch of basil leaves with about a quarter cup of extra virgin olive oil (or enough to blend to a thick paste), 1 garlic clove, 1 tablespoon of nuts and salt to taste.
this looks wonderful and delicious !!
I love savory breakfast foods! If I didn’t have some of my homemade pesto (without garlic, of course) I would just pop in some basil leaves and a sprinkle of Parmesan cheese! What a treat.
this is my kind of omelet–the eggs are pretty much an afterthought! 🙂