24 January 2012

Roasted cherry tomatoes and a mushroom omelette

Oh, lazy sundays, lazy sundays!
Sleeping in, scuffling around the flat one's pyjamas all day, snuggling up on the sofa, reading the paper, sipping a cup of tea. Some rays of sun fall through the windows, the cat stalks past, purring loudly (no, I don't have a cat either, but just work with me here. It's such a nice picture), your favourite music wafts quietly out of the stereo. Nobody calls, nobody mails, nobody wants anything, you've got absolutely nothing to do. Just peace and quiet.
But, oh, what to do when the stomach starts growling? French toast? Waffles? Nah, we do that every sunday. How about something savoury? Yes? Well, you're in luck because I've got the perfect idea: A nice fluffy omelette with some roasted tomatoes on top. Like that? I thought so.

This is also the perfect choice when you're having someone over for breakfast. It looks like a lot of effort but is actually very quick and easy.

I'm a huge fan of roasted tomatoes. They're also gorgeous with fresh bread and goat's cheese.
The effect roasting has on tomatoes is quite fascinating: The loose all their tartness and develop an incredibly fruity sweetness which is complemented nicely by a bit of salt. The colour's pretty, too, it becomes a very bright, almost orange-y red.

Roasted cherry tomatoes and a mushroom omelette
(Serves 3 normal or 2 hungry people)

1 risp of cherry tomatoes
1 shallot (alternatively a small red onion)
1 small clove of garlic
Half a packet of feta cheese (about 125 g/0.5 cups)
300 g/3 cups mixed mushrooms (I used brown cap, oyster and porcini)
3 large eggs

Some salt
Olive oil

Preheat the oven to 230°C/450° F.

Clean and slice the mushrooms, dice the shallot, mince the garlic, cut the feta into cubes.

Put the tomatoes in a small roasting tin, then shower them with a healthy glug of olive oil and a generous pinch of salt. Pop the tin into the oven for about 10-15 minutes. After 5-10 minutes, add a third of the sliced mushrooms.

Meanwhile, heat some olive oil in a smallish(!) frying pan. Add the shallots and fry until translucent. Add more oil, turn up the heat and toss in the remaining mushrooms.

In a small bowl, beat the eggs, then pour them into the pan. Reduce the heat immediately, add the feta and give the whole thing a few quick stirs to combine. Season to taste, then leave it to set. When the omelette has set, flip it over and cook for another few minutes.

Serve with the roasted tomatoes and mushrooms on top. It's glorious!

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