Cheese Omelet With Roasted Tomatoes and Onions


3 tablespoons extra-virgin olive oil
4 plum tomatoes, trimmed and halved crosswise
1 small white onion, sliced into 4 rounds
Kosher salt and freshly ground pepper
1 cup panko (Japanese breadcrumbs) or plain breadcrumbs
10 large eggs
2 tablespoons milk
4 tablespoons mixed chopped herbs (such as parsley and dill) and/or scallions
4 teaspoons unsalted butter
4 ounces shredded gruyere or Swiss cheese (about 1 cup)


Preheat the oven to 450 degrees F. Brush a baking dish with 1 tablespoon olive oil. Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut-side up. Mix the remaining 2 tablespoons olive oil with the panko and sprinkle over the tomatoes and onion. Bake until tender and golden brown, 15 to 20 minutes.

Whisk the eggs, milk and herbs in a bowl; season with salt and pepper. Heat a small nonstick skillet over medium-high heat. Add 1 teaspoon butter, swirling to coat. When the foam subsides, add one-quarter of the egg mixture. Cook 10 seconds, then move a rubber spatula around the edge of the pan until the mixture is just set, about 1 minute. Scatter one-quarter of the cheese down the center, then fold the omelet in half. Cook about 30 more seconds, or to desired doneness. Transfer to a plate. Repeat to make 3 more omelets. Serve with the roasted tomatoes and onions.

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