Roasted Tomato and Herb Omelette

Making an omelette is pretty straightforward, though it takes a bit of practice to get a pretty one.

Preheat the oven to 350°F. Line a rimmed baking sheet with parch-ment paper. Halve the tomatoes and spread them on the baking sheet. Drizzle the oil and sprinkle the garlic salt and parsley on top of the tomatoes and toss to coat. Spread them out in an even layer and bake until they are slightly dried and shriveled at the edges, about 30 minutes. Remove from the oven and let cool.
In a bowl, whisk together the eggs, milk, and salt until the mixture is a uniform color. In an 8-inch nonstick pan, heat 1 teaspoon of the butter over medium heat and swirl to coat the pan. Add half of the egg mixture to the pan and quickly tilt the pan so that the egg mixture covers the bottom. When the bottom of the egg mixture starts to set, turn the heat down to low. Use a silicone spatula to push the cooked edges toward the center of the pan, sweeping along the outer edge of the omelette and lifting the cooked eggs to allow the uncooked egg to run beneath them. When the omelette is set on the bottom, put a handful of the roasted tomatoes on one-third of the omelette and sprinkle half of the cheese and basil on top of the tomatoes. Fold the omelette into thirds, like a letter, and slide it onto a plate. Don’t fret if the center is a bit underdone; it will continue to cook once folded. Repeat with the remaining ingredients to make a second omelette.
Garnish each omelette with more basil and the pepper and serve.