Feta & Shallot omelette with roasted cherry truss tomatoes
Ingredients:
1 x 240g tray cherry truss tomatoes
2 tbs extra virgin olive oil
2tbs butter
4 fresh free-range eggs, at room temperature
4 shallots, sliced
2tbs flat leaf parsley leaves, chopped
100g marinated Persian feta, drained, crumbled
Toasted grain bread, to serve
Method:
1. Preheat oven 200°C fan forced. Place the tomatoes onto a baking tray, drizzle with oil and season with salt and pepper. Roast 15-20 minutes or until skins crack and tomatoes begin to collapse.
2. Melt half the butter in a 20cm (base) non-stick frying pan, over medium-high heat.
3. Beat the eggs with a fork until well combined. Pour half the eggs into the frying pan, tilting to cover the base with egg. Using a wooden spoon, drag the cooked egg from outer edge into centre. Tilt pan to allow the uncooked egg to come in contact with pan.
4. Sprinkle with half the shallots, half the parsley, and half the feta. Fold the omelette over and cook 1-2 minutes until warmed through. Slide onto a tray to keep warm while cooking remaining omelette with left over ingredients. Season omelettes with salt and pepper and serve with roasted tomatoes and toasted bread.
Serves 2
