Goat Cheese Omelette with Roasted Heirloom Tomatoes

  • Author: Erin
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 1 omelette 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American



  • 3 egg whites
  • 2 Tablespoons chopped spinach
  • 1.3 oz soft goat cheese
  • Approx. 1/2 cup cherry tomatoes (the more colorful the better) – washed and cut in half lengthwise
  • Kosher salt to taste and ground black pepper


  1. In small bowl, add egg whites and spinach; mix.
  2. Add egg white mixture to omelette pan on medium heat.
  3. Turn on broiler on high and place tomatoes on cookie sheet lined with foil – don’t put in oven yet.
  4. Use spatula to gently slide under the omelette on all sides as it starts to cook.
  5. Continue working the spatula under the omelette, ensuring it isn’t sticking.
  6. Once omelette is fully cooked on the side that is down, carefully use a spatula (or two) to quickly flip it over.
  7. Put tomatoes in the oven for approx. 3 minutes or until tomatoes are starting to sizzle..
  8. Using your (clean) hands, place chunks of goat cheese all over one half of the omelette.
  9. Fold other side of omelette over the other and let goat cheese melt.
  10. Take out tomatoes.
  11. Plate omelette and sprinkle with kosher salt and ground black pepper.
  12. Serve tomatoes on top of omelette.