Garden Basket Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Slice the onion, halved the cherry tomatoes, and chop the mushrooms and roasted red peppers.

2. 2

   Caramelize the Onions

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until they are soft and golden brown, about 10-15 minutes. Remove from the skillet and set aside.

3. 3

   Roast the Tomatoes

   In the same skillet, add the halved cherry tomatoes and roast them for about 5 minutes until they are slightly blistered. Remove and set aside.

4. 4

   Sauté the Spinach and Mushrooms

   Add another tablespoon of olive oil to the skillet, then add the mushrooms. Sauté for about 5 minutes until they are tender. Add the spinach and cook until wilted. Season with salt and black pepper. Remove from heat and set aside.

5. 5

   Make the Omelette

   In a bowl, whisk together the eggs, salt, and black pepper. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Pour the eggs into the skillet and cook until the edges start to set.

6. 6

   Assemble the Garden Basket

   Once the omelette is set, layer the caramelized onions, roasted tomatoes, sautéed spinach and mushrooms, roasted red peppers, and goat cheese on one half of the omelette. Carefully fold the other half over the filling and cook for another minute until the cheese is slightly melted.

7. 7

   Serve

   Slide the omelette onto a plate and serve warm with a side of home fries.