Name: Rolled omelette with roasted herby tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Breakfast
Ingredients: 2 tomatoes halved; 10 ml avocado oil; 10 ml vinegar balsamic; 4 fresh rosemary sprigs; 25 ml avocado oil chilli infused; 4 eggs large, slighly beaten; 100 g asparagus; 100 g bacon streaky, rindless; 1 handful baby spinach

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Ingredients (9)

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

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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

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