Servings: 1
Prep Time: 5 Minutes
Cooking Time: 10-15 Minutes
Ingredients
- 1 tbsp olive oil, divided
- 1/2 cup cherry tomatoes (sliced)
- 2-3 fresh basil leaves (sliced into small pieces/chiffonade) 3 whole eggs
- Salt to taste
- Pepper to taste
- 1 oz goat cheese
- 1/2 cup raspberries
Directions
1. Heat 1/2 tbsp olive oil in a medium size skillet over medium heat.
2. Once the oil is hot, add the tomatoes, cut side down. Season with salt and pepper.
3. Cook the tomatoes for 3-5 minutes, or until they begin to caramelize/roast.
4. Add the basil, then flip the tomatoes and cook on the other side until softened.
5. Add remain olive oil to coat the pan.
6. Whisk together the eggs and add salt and pepper to the egg mixture.
7. Pour the egg mixture into the skillet with the tomatoes and cook for 1-2 minutes, or until the edges begin to set.
8. Flip the omelette and cook to desired temperature. Top with goat cheese.
9. Serve warm with a side of fresh raspberries and enjoy!
Nutrition Info
Calories: 428, Carbohydrate: 17 grams, Protein: 30 grams, Fat: 28 grams
