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. 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!  

Bursting with flavor, this Roasted Tomato Omelet with Spinach, Pesto & Cheese pairs savory pesto with sweet smoky roasted tomatoes for a perfect fall combo.

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!  

Bursting with flavor, this Roasted Tomato Omelet with Spinach, Pesto & Cheese pairs savory pesto with sweet smoky roasted tomatoes for a perfect fall combo.

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

Breakfast with the butterflies

Here’s my version.  

Bursting with flavor, this Roasted Tomato Omelet with Spinach, Pesto & Cheese pairs savory pesto with sweet smoky roasted tomatoes for a perfect fall combo.

Happy Fall!

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.
Author: Inger
No ratings yet
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 474 kcal

Ingredients
  

  • 1 quart cherry tomatoes
  • 4 eggs
  • 2 Tablespoons water
  • 2-4 Tablespoons prepared pesto see note for substitution
  • 6 ounces fresh spinach
  • 1/4 cup parmesan shredded
  • ½ cup Gruyere cheese or other good melting cheese
  • salt to taste

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 474kcalCarbohydrates: 24gProtein: 33gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 373mgSodium: 821mgPotassium: 1666mgFiber: 5gSugar: 13gVitamin A: 11477IUVitamin C: 132mgCalcium: 691mgIron: 7mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

3 thoughts on “Roasted Tomato Omelet with Spinach, Pesto & Cheese

  1. David

    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.

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