Rolled omelette with roasted herby tomatoes

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

Ingredients 9
Servings 2
Time 00:15


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



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

You might also Like


Ceasar salad

2018-08-14 10:59 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
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.