Roasted Tomato and Goat Cheese Omelet

For the roasted tomatoes: Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper. In a medium sized bowl toss tomatoes in olive oil, salt, red pepper, and pepper. Spread them onto the baking sheet. Bake 25 minutes until slightly browned and caramelized.

For the omelet: Heat a non-stick skillet over medium heat. Spray the pan with non-stick spray or melt 1 teaspoon of butter in the pan.

In a medium sized bowl beat the eggs, milk, and a pinch of salt until combined and all the same color. Add the egg mix to the pan and make sure the whole bottom of the pan is coated, swirling the pan as needed. It may resemble a big yellow pancake as it begins to set. When it is setting, gently use a rubber spatula to lift the sides of the omelet from the edges of the pan so a little more of the egg mixture gets under the pan to cook.

Once the omelet becomes set again, add 1/4 cup of the tomatoes, the goat cheese, and herbs and flip one side of the omelet over to meet the other (so you have a semi-circle shape). Don’t worry if it still looks a little runny. It will set up more as it sits. Let this cook for another minute or so. Top with a little more tomato, cheese, and avocado. Salt and pepper too.