Baked Tomato Omelet with Pumpkin Seed Oil
Preheat the oven to 180°C (approximately 350°F).
Whisk the eggs in a bowl. Blanch, peel, quarter, deseed and dice the tomatoes. Peel and finely chop the garlic. Stir the tomato and garlic into the eggs. Season with salt and pepper. Pour the mixture into a buttered baking dish (or 4 serving ramekins). Sprinkle with the cheese and pumpkin seeds, and baked until golden brown and set, about 20 minutes. Remove the baked eggs from the oven and sprinkle with the sliced chives and drizzle with the pumpkin seed oil.
Serve with fresh brown bread.