Bacon and Roasted Tomato Omelette

I love breakfast.  

I could eat breakfast for lunch and dinner. 

My weekday mornings consist of a bowl of cereal and cup of coffee...and even then I'm rushing out the door to get to work on time.  However, on the weekends...one of my favorite things to do is get up and take my time making a delicious breakfast (or brunch depending on how late we sleep in), drink my coffee slowly, and relax with the hubby. I wish every day could start like this...


Bacon and Roasted Tomato Omelette
Ingredients: 

• 6-9 cherry tomatoes
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• Sea salt and cracked black pepper
• 4 slices bacon
• 4 eggs
• 1 tablespoon chopped chives
• Spinach leaves

Directions:

Preheat oven to 350 F. Place the tomatoes, oil, vinegar, sugar, salt and pepper in a baking dish and toss to coat. Roast for 10−12 minutes or until the tomatoes are soft.

Heat a non-stick frying pan over medium heat. Cook the bacon for 4−5 minutes each side or until crispy. Place the eggs and chives in a bowl and whisk to combine. Pour the egg mixture over the bacon and cook for 3-4 minutes or until set. Top the omelette with spinach and roasted tomatoes. Serves 2.

Source: adapted from Donna Hay