Slow-Roasted Tomato and Cheese Omelet
Recipe type: Lunch or Dinner
Serves: 1
This recipe makes one serving, but you can easily double the ingredients to make a bigger omelet or two smaller ones. For step-by-step instructions on How to Slow Roast Tomatoes, check out this post that I did over at Today's Dietitian RDLounge.
  • 1 large egg
  • ¼ cup slow-roasted tomatoes
  • 1 slice mozzarella cheese (1/2 to 1 ounce)
  1. Heat a medium-size nonstick skillet over medium high heat. Spray with nonstick cooking spray. Whisk together the egg, a scant 1 teaspoon water, and a pinch of kosher salt and pepper. Pour the mixture into the skillet.
  2. Once the edges have set (about 30 seconds), pull back each corner with a spatula and tilt the pan so that the uncooked egg falls to the edges. Allow egg to set, 30 seconds.
  3. Arrange leftover slow-roasted tomatoes and the cheese slice over the top. Give the pan a shake to dislodge the omelet and allow it to completely set up, 40 seconds to 1 minute.
  4. Fold the omelet in half and serve.
Recipe by Lizs Healthy Table at