Roasted Tomato & Sprout Omelette

This light and savory omelette features roasted tomatoes, peppery sprouts, and creamy cheese, creating a flavorful, nutrient-packed meal.

Serves 1

Ingredients 

• 2 tbsp olive oil, divided
• ½ cup raw cherry or grape tomatoes, halved
• ½ tsp salt, divided
• ½ tsp freshly ground black pepper, divided
• 3 large eggs
• ¼ cup salad mix sprouts 
• 2 tbsp crumbled feta
• 1 tbsp chopped fresh parsley (optional)

Directions

1. Preheat oven to 400°F. Place tomatoes on a baking sheet; drizzle with 1 tbsp olive oil. Sprinkle with ¼ tsp salt and ¼ tsp pepper; toss to coat. Roast for 20 minutes or until tomatoes are soft and slightly caramelized.
2. Crack eggs into a medium bowl; add 1 tbsp water and remaining ¼ tsp salt and ¼ tsp pepper. Whisk until egg whites are incorporated into egg yolks.
3. Heat a medium non-stick skillet over medium heat. Add remaining 1 tbsp olive oil in a non-stick skillet over medium heat. Pour in egg mixture, swirling to coat. Cook 1-2 minutes or until the edges begin to set.
4. Add roasted tomatoes, sprouts, and feta evenly over half of omelette.
5. Carefully fold omelette in half; cook for 1 minute or until desired doneness.
6. Slide omelette onto a plate; garnish with parsley, if desired. Serve immediately.