Baked Tomato Omelet with Pumpkin Seed Oil

4.4
Average: 4.4 (5 votes)
(5 votes)
Baked Tomato Omelet with Pumpkin Seed Oil
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
8 eggs
2 tomatoes
1 garlic
salt
peppers (freshly ground)
butter (for greasing)
2 tablespoons grated Mountain cheese (such as Gruyere)
2 tablespoons Pumpkin seed
1 scallion
1 tablespoon Pumpkin seed oil

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). 

2.

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. 

3.

Serve with fresh brown bread.