You already know how much I love serving French omelettes as my house meal- the dish that I prepare for first-time guests to my home. Do you have a house meal? If not, you might want to consider a fabulous and simple French omelette. It is the perfect backdrop for an endless variety of delicious toppings, and they are not just for breakfast! My Roasted Vine Tomato French Omelette is not only gorgeous, it is also amazingly easy as a weekday dinner or makes for an impressive presentation served in multiples on a platter for entertaining. Roasting the tomatoes releases their full depth of earthy flavor and adds a splash of color that definitely lets your guests eat with their eyes first!
Want to learn more about French omelettes? Be sure to pre-order my new cookbook, Earthy & Elegant: French Omelettes!
Roasted Vine Tomato French Omelette
Ingredients (makes 1 omelette, multiply recipe as needed)
Vine Tomatoes – 1 stem (plus any that fall off the vine)
Olive Oil – 2 tablespoons
Sea Salt – ¼ teaspoon
Black Pepper – ¼ teaspoon, freshly cracked
Eggs – 2, extra-large, at room temperature
Sea Salt – ½ teaspoon
Black Pepper – ½ teaspoon, freshly cracked
Butter – 1 tablespoon, unsalted
Parmesan Cheese - 1 tablespoon, freshly grated, Parmigiano-Reggiano recommended
Preheat the oven to 350 degrees F. Place the stem of tomatoes onto a half sheet pan and drizzle with olive oil and sprinkle with salt and pepper.
Roast for 10-15 minutes, until the tomatoes are wilted but not bursting. Set aside.
In a small bowl, beat the eggs, salt, and pepper until the yolks and whites are fully incorporated.
Place a 10-inch non-stick frying pan over medium-high heat. Allow the pan to get very hot, but not smoking.
Add the butter and swirl it around to evenly coat the bottom and sides of the pan. Once the butter is completely melted, the foam has subsided, pour the eggs into the center of the butter.
Allow the eggs to sit for just a few seconds before you begin swirling the pan over the heat.
Continue the swirling motion for roughly 20 to 25 seconds. Once the eggs begin to set and there is just a little bit of wetness in the center, jerk the pan several times back and forth in order to fold the eggs onto itself. The finished omelette will end up in the far lip of the pan.
Grasp the handle of the pan from underneath and rest the far lip of the pan (where the omelette has formed) slightly off-center onto the bottom of a dinner plate.
Gently turn the pan upside down over the plate. The omelette will then drop into position.
Garnish with the warm stem of tomatoes, parmesan cheese, more salt, black pepper and serve.