I have been busting at the seams to share this recipe from “Homemade Summer”, a cookbook I received recently. This cookbook is full of delicious seasonal summer recipes like fresh herb salads, preserved lemons, and fig ice pops . I am in love with the hilarious illustrations and photography in this sweet cookbook.
In . love.
I knew I would have to use some of my Farmer’s Market cherry tomatoes and spinach for this one.
This Spinach Omelet with Roasted Tomatoes and Herbed Goat Cheese is the perfect brunch recipe for summer, and since you can make it ahead of time and chill it, it makes an absolutely stunning dish to take to a party or shower! Who would ever think to roll up an egg omelet into a beautiful savory, pinwheel? The result is phenomal. (Sidenote: I was not planning on blogging about this, so I took a few hurried pics with my iphone on Mother’s Day before it was devoured….not my best photography here, ok?) Sidenote #2: I messed with the recipe a bit and made substitutions to make it my own.
It sounds a little scary, but I was completely amazed by how easily this recipe came together. The trick is to break this recipe up into 2 days.
On day one, you will roast these plump, tart cherry tomatoes until they are caramelized and sweet as sin. You will want to pop every one into your mouth once you pull them out of the oven. I am warning you, friends. I roast tomatoes often in the summer, and store them in the refrigerator in a jar of olive oil for a quick addition to pizzas, pastas, salads and sandwiches. But I usually end up eating half of the roasted tomatoes right out of the oven…
On day two, you will assemble the pinwheel omelet portion of the recipe .
Serve this omelet with some toast points, biscuits or blueberry muffins for a beautiful brunch. Mimosas are recommended, too.