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
Serves 2
Bursting with flavor, this Roasted Tomato Omelet with Spinach, Pesto & Cheese pairs savory pesto with sweet smoky roasted tomatoes for a perfect fall combo.
Write a review
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
603 calories
19 g
416 g
46 g
33 g
16 g
629 g
820 g
11 g
0 g
28 g
Nutrition Facts
Serving Size
629g
Servings
2
Amount Per Serving
Calories 603
Calories from Fat 404
% Daily Value *
Total Fat 46g
70%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 23g
Cholesterol 416mg
139%
Sodium 820mg
34%
Total Carbohydrates 19g
6%
Dietary Fiber 6g
25%
Sugars 11g
Protein 33g
Vitamin A
239%
Vitamin C
122%
Calcium
63%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 quart cherry tomatoes
  2. 4 eggs
  3. 2 Tablespoons water
  4. 2-4 Tablespoons prepared pesto (see note for substitution)
  5. 1 6 ounce package fresh spinach
  6. ½ cup shredded parmesan
  7. ½ cup good mild melting cheese like Monterey Jack
  8. salt to taste
Instructions
  1. Slice cherry tomatoes in half, then roast at 400 until partly dried and caramelized but still juicy and tender, 20-30 minutes.
  2. 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.
  3. While omelet is cooking, stem the spinach until tender.
  4. 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
  5. 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
  1. You can roast the tomatoes in advance then reheat in microwave to save time.
  2. 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.
beta
calories
603
fat
46g
protein
33g
carbs
19g
more
Art of Natural Living https://artofnaturalliving.com/

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.

Leave a Reply

Your email address will not be published. Required fields are marked *


css.php