Rolled omelette with roasted herby tomatoes

Recipe from: 7 January 2016
recipe, breakfast, omlette, herbs,tomatoes

Ingredients 9
Servings 2
Time 00:15

Ingredients

  • 2
    tomatoes, halved
  • 10
    ml
    avocado oil
  • 10
    ml
    balsamic vinegar
  • 4
    small sprigs rosemary
  • 25
    ml
    chilli avocado oil
  • 4
    large eggs, lightly beaten
  • 100
    g
    fresh asparagus
  • 100
    g
    rindless streaky bacon
  • 1
    handful
    baby spinach
 

Method

00:25
 

Place the tomatoes onto a baking tray, cut side facing up, and drizzle with avocado oil and balsamic vinegar. Top with sprigs of rosemary, place under the grill and cook until tender. Remove from the oven and set aside, but keep warm.

Heat a small frying pan and brush 20ml chilli-flavoured avocado oil over the base of the pan.

Pour a thin layer of the beaten egg over the base of the pan. Allow to set, then turn over and fry the other side until golden. Repeat until the mixture is used up. Cover and keep warm.

Sauté the asparagus in the remaining chilli avocado oil until tender but still crisp. Remove from the pan. Add the bacon to the pan and fry until crisp.

To serve:

Wrap some of the asparagus, bacon and spinach in each omelette. Serve with the grilled tomatoes

Text and image: Ideas magazine

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Read more on: breakfast  |  recipe  |  herbs  |  tomatoes
 

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