Sunset Omelet Recipe

Preheat the oven to 400°F (200°C). Line a small baking sheet or oven-safe dish with parchment paper.

Place the cherry tomatoes in a bowl. Add 1 tsp olive oil, 1 tsp balsamic vinegar, 1 tsp garlic powder, 1 tsp dried oregano, a pinch of salt and pepper. Toss to coat evenly.

Spread tomatoes cut-side up (if halved) or whole in a single layer on the prepared sheet. Roast in the preheated oven for 12–15 minutes, until the skins are blistered and the tomatoes are softened and slightly caramelized. Remove from oven and set aside.

While the tomatoes roast, clean the mushrooms with a damp towel and slice them about 1/4-inch thick.

Mince the garlic clove. In a medium skillet over medium-high heat, add 1 tbsp olive oil. When hot, add the sliced mushrooms in an even layer. Let them sear undisturbed for 2 minutes to develop color.

Stir the mushrooms, add the minced garlic, 1 tsp thyme, a pinch of salt and pepper. Continue cooking 3–4 minutes until mushrooms are browned and any released liquid has evaporated. Remove mushrooms from the pan and keep warm.

Crack 4 eggs into a bowl. Add 2 tbsp milk (for a slightly creamier omelet), 1 tsp salt and 1 tsp black pepper. Whisk vigorously until mixture is homogenous and slightly frothy.

Heat a nonstick 8–10 inch skillet over medium-low heat. Add 1 tbsp butter and 1 tsp olive oil. Swirl to coat the pan and melt the butter without browning.

Once the fat is shimmering but not smoking, pour the beaten eggs into the pan. Let eggs sit undisturbed for about 20–30 seconds until the edges set.

Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat around the pan for 30–45 seconds until the omelet is mostly set but the surface remains slightly moist.

Evenly distribute the cooked mushrooms over one half of the omelet.

Spoon the roasted seasoned tomatoes (whole or halved and slightly crushed) over the mushrooms. Sprinkle 3 oz shredded mozzarella evenly on top of the tomato and mushroom layer.

Cook on low for 30–60 seconds to warm the toppings and let the mozzarella begin to melt. If desired, cover the skillet with a lid for 30–45 seconds to speed melting.

Carefully fold the empty half of the omelet over the filled half using the spatula. Slide the omelet onto a plate, seam-side down.

Garnish with torn fresh basil leaves and a light sprinkle (about 1/4 tsp) of red pepper flakes. Serve immediately.