Roasted Garlic and Tomato Omelette

Ingredients

Garlic cloves

4, whole

Cherry tomatoes

1 cup, halved

Fresh basil

1/4 cup, chopped plus more for garnish

Cheddar cheese

1/2 cup, shredded

Salt

1/2 teaspoon, or to taste

Pepper

1/4 teaspoon, or to taste

Milk

1/4 cup

Eggs

4 large

Olive oil

2 tablespoons

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the garlic cloves on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 10 minutes, or until the garlic is soft and golden. Remove from the oven and let cool slightly before peeling.
3. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
4. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and cook for 2-3 minutes, or until the edges start to set. Gently lift the edges with a spatula to allow uncooked eggs to flow underneath.
5. Sprinkle the peeled roasted garlic (sliced), halved cherry tomatoes, shredded cheddar cheese, and chopped fresh basil over one half of the omelette.
6. Carefully fold the other half of the omelette over the filling. Continue to cook for another 2-3 minutes, or until the cheese is melted and the omelette is fully cooked through.
7. Slide the omelette onto a plate and serve hot, garnished with additional fresh basil if desired.