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French Omelette with Blistered Tomatoes

  • Prep Time: 2m
  • Cook Time: 10m
  • Total Time: 15m


French Omelette

  • 3 Eggs
  • 1 tbsp. Butter, softened
  • 1 oz Goat cheese
  • 2 tbsp. Chives or green onions, finely chopped
  • 1/2 tsp. Dill
  • Salt
  • Pepper

Blistered Tomatoes

  • 1 tbsp. Olive oil
  • 8 Cherry or grape tomatoes


  1. Preheat oven to 275°F. Brush an 8" non-stick oven-safe pan with butter.
  2. Start the tomatoes: Add the olive oil to a small sauce pan over medium-low heat. When to temperature, add the tomatoes and gently swirl to coat. Cook for 10-ish minutes, gently shaking tomatoes every couple minutes.
  3. Crack the eggs into the beaker of an immersion blender; blend thoroughly.
  4. Set pan over very low heat. Pour the eggs into the pan and cook low and slow.
  5. Using a spatula gently test the edges of the egg to determine if it has started to set. Once it has set, carefully place the pan in the oven (keep the eggs level in the pan during the transfer).
  6. Bake for 4-6 minutes, until the eggs have thickened and are just barely set. Don't over bake or it will break when rolling. Remove the pan from the oven.
  7. When tomatoes are done, remove to a paper towel to absorb the residual olive oil. When plating, sprinkle with a pinch of salt and a small grind of fresh black pepper.
  8. Still in the pan, spread the goat cheese evenly through the middle third of the omelette using the back of a spoon or offset palette knife. Sprinkle with 2/3 of the chives and dill then salt and pepper to taste (1 pinch of pepper, 2 pinches salt).
  9. To roll: begin by gently rolling one edge to the center using a spatula or offset palette knife. Continue rolling until you can slide the omelette onto the serving plate with the seam on the bottom (if you roll towards you, slide off to the side).
  10. Brush lightly with butter, sprinkle with remaining herbs, and a pinch of salt.