|
1. Turn the oven to 450 degrees and preheat.
2. Brush 1 tablespoon of oil into a baking dish.
3. Sprinkle the onion and tomatoes with salt and pepper and place in the prepared dish, cut side up.
4. Combine the remaining oil and breadcrumbs and sprinkle over the top of the dish.
5. Bake for 20 minutes or until golden and tender.
6. In a bowl, combine the eggs, milk and herbs and whisk until well combined.
7. Season with salt and pepper.
8. Add 1 teaspoon of butter to a skillet and heat over medium heat.
9. Add 1/4 of the egg mixture and cook for 10 seconds.
10. Move the spatula around the edges and tilt the pan so the loose egg can move to the bottom to further cook.
11. Sprinkle 1/4 of the cheese in the center then fold the omelette in half.
12. Transfer to a plate and continue the process with the remaining egg.
13. Serve with the tomato/onion mixture.
|
