Tex-Mex Omelet with Roasted Cherry Tomato Salsa

Tex-Mex Omelet with Roasted Cherry Tomato Salsa
from Cookie + Kate


Ingredients
You need 18 Ingredients
Steps
Showing 2 out of 4 Steps
  1. In a bowl, mix together the chopped onion, cilantro, jalapeño, garlic, lime juice or vinegar and sea salt. Once the tomatoes have cooled enough to handle, use a serrated knife to chop them. Pull off the tomato skins as you go for a smoother salsa. Mix the tomatoes into the mixture. Taste and add more salt or lime juice if necessary.
  2. Make the salsa: Preheat the oven to 400 degrees Fahrenheit. Line a small, rimmed baking pan with parchment paper for easy clean-up. Toss the cherry tomatoes with ½ teaspoon olive oil and a sprinkle of sea salt on the baking pan. Roast for 15 to 20 minutes, until the tomatoes are juicy and collapsing on themselves.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/

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