Rolled omelette with roasted herby tomatoes

Start your day off right with this brekkie
 
recipe, breakfast, omlette, herbs,tomatoes
Image by:
Recipe from: 7 January 2016
Preparation time: 15 min
Cooking time: 25 min
 
 

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
Servings: Change Serving
 
 

Method

 

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: breakfast  |  recipe  |  herbs  |  tomatoes
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.