Time: 30 min.
Complexity: easily
Servings: 4

An omelet stuffed with gooey Swiss cheese is served with roasted tomatoes and onions under a layer of crispy breadcrumbs. It's a protein- and fiber-rich dish that's perfect for both brunch and a light dinner.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 4 plum tomatoes, halved crosswise
• 1 small white onion, cut into 4 rounds
• 1 cup panko (Japanese breadcrumbs)
• 10 large eggs
• 2 tbsp. milk
• 4 tbsp chopped mixed herbs (such as parsley and dill) and/or green onions
• 4 tsp unsalted butter
• 110 g Gruyere or Swiss cheese (about 1 cup)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, plum tomatoes, green onions, dill, milk, Gruyere cheese, Swiss cheese, panko breadcrumbs

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Preparation:

Step 1
• Preheat oven to 230°C. Grease a baking dish with 1 tablespoon of olive oil. Sprinkle the tomatoes and onion slices with salt and black pepper and place them in the dish, cut-side up. Mix the remaining 2 tablespoons of olive oil with panko breadcrumbs and sprinkle over the tomatoes and onions. Bake until the vegetables are soft and lightly browned, 15-20 minutes.
Step 2
• In a bowl, combine the eggs, milk, and herbs; season with salt and pepper to taste. Heat a small nonstick skillet over medium-high heat. Add 1 teaspoon of butter, swirling the pan to coat the bottom. When the foam subsides, add a quarter of the egg mixture. Cook for 10 seconds, then run a silicone spatula around the edges until the eggs are set, about 1 minute.
Step 3
• Scatter a quarter of the cheese down the center, then fold the omelet in half. Cook for another 30 seconds or until desired doneness. Transfer to a plate. Cook 3 more omelets in the same manner. Serve with roasted tomatoes and onions.

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