Description
To create a delightful twist on the classic scramble, try our Roasted Heirloom Tomato Scramble.
This vibrant dish combines the earthy flavors of halved and sliced onions, diced medium heirloom tomatoes, chopped garlic, sweet yellow peppers, and yellow squash, all brought together in a harmony of taste and color. Sautéed in a tablespoon of extra virgin olive oil and seasoned with a pinch of salt and pepper, this medley of fresh ingredients is then combined with four eggs for a hearty and satisfying omelet.
Serve it up with a finishing touch of sliced avocado for a creamy and nutritious garnish that adds the perfect touch to this flavorful breakfast or brunch option.
Enjoy the burst of colors and flavors in every delightful bite.
Ingredients
Scale
- 1 onion, halved and sliced
- 1 medium heirloom tomato, diced 1 garlic clove, chopped
- 1 sweet yellow pepper, diced
- 1 yellow squash
- 1 tbsp. extra virgin olive oil
- salt and pepper to taste
- 4 eggs for an omelet
- 1/2 avocado, sliced for garnish
Instructions
- Preheat oven to 400°F Place vegetables on a lined baking sheet. Toss with olive oil and season with salt and pepper.
- Roast until vegetables have softened and are lightly golden, about 15 minutes.
- In a bowl, crack open eggs and whisk. Season with salt and pepper.
- Heat a sauté pan over medium heat and scramble eggs.
- While cooking, add in all of the veggies from the baking sheet.
- Once the eggs are cooked to your desired consistency, remove from heat and serve!