Omelet with Salami, Mozzarella and Roasted Tomatoes

Preheat the oven to 180 degrees. Cut the cherry tomatoes in half.

Mix the tomatoes with olive oil and ground black pepper. Place on a baking sheet and bake for 12–15 minutes, stirring occasionally, until the tomatoes dry out slightly and caramelize lightly.

Heat the remaining olive oil in a pan over high heat. Slice the salami and fry until crispy.

Place the fried pieces on paper towels to drain excess fat.

Wipe the pan and add butter. Place on medium heat.

In a bowl, beat the eggs, season with salt and pepper. Pour onto the pan.

When the omelet is almost ready, arrange the baked tomatoes, salami, sliced mozzarella cheese, and half of the basil leaves on one half.

Carefully lift the second half of the omelet with a wooden spatula and fold it over the filling.

Sprinkle with the remaining basil leaves and serve.