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.
Spinach Omelet Stuffed with Roasted Tomatoes and Herbed Goat Cheese
||1 hour, 30 minutes|
||3 hours, 12 minutes|
||4 hours, 42 minutes|
This rolled up spinach omelet with herbed goat cheese and roasted tomatoes is a beautiful addition to any brunch.
- 20 cherry tomatoes (sliced in half)
- 3 tablespoons olive oil
- 14oz spinach
- 5 eggs, whites separated from yolks in separate bowls
- 1/2 cup chives, chopped
- 2 tablespoons thyme, chopped
- 2/3 cups ricotta cheese
- 3 tablespoons self-rising flour
- 4oz goat cheese
- 4oz cream cheese
- 2 cloves garlic (chopped)
- pinch of salt and pepper
- 1 tablespoon ricotta cheese
|Day One: Preheat oven to 300 degrees. Toss the halved tomatoes with 3 tablespoons of olive oil and minced garlic. Spread out on a sheet pan lined with parchment paper and sprinkle with salt and pepper. Roast for 3 hours, stirring once each hour. |
|Store roasted tomatoes in a jar filled with olive oil |
|Day Two: Separate eggs into 2 bowls, whites in one, yolks in the other. Blanch spinach in boiling water for 10 seconds and then drain. Squeeze out as much water as you can from the spinach. |
|In the large bowl of a food processor, combine the 1 T ricotta, spinach, egg yolks, pinch of salt and process for 1 minute, until spinach is chopped into homogenous tiny pieces. |
|Meanwhile, whip your room temperature eggwhites on high with a hand or stand mixer in a clean metal bowl , until they form stiff peaks. Preheat oven to 350 degrees. |
|Fold the egg white mixture into the spinach mixture carefully. |
|Now, spread the spinach mixture with a knife on a rectangular cookie sheet lined with parchment paper. Bake 12 minutes. |
|While this is cooling, beat together the ricotta, goat cheese and cream cheese in a medium bowl. Add in chopped herbs. Sprinkle with salt and pepper. |
|Spread the cheese mixture onto the flat spinach omelet while it is still in the pan. Press the roasted tomatoes into the cheese mixture. Carefully begin to roll the short end up towards the other end. |
|With seam side, down , chill for at least 20-30 minutes covered in plastic wrap. Serve or leave it in the fridge well-covered for up to 24 hours. |