TOMATO AND BASIL OMELETTE
Make and share this Tomato and Basil Omelette recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut each tomato in half and squeeze lightly to press out the seeds and juice. Chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf.
- Cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. Set aside to cool slightly.
- Meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. Break in the eggs, season wth salt and pepper and beat with a fork. Add the tomato and mix well.
- Heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. Add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy.
- Leave the pan over the heat undisturbed for 30 seconds to brown the bottom. Remove it from the heat, turn out of the pan onto a plate and serve with some black Nice olives.
MUSHROOM & BASIL OMELETTE WITH SMASHED TOMATO
A vegetarian breakfast with bite, try this egg dish with cream cheese, herbs and grilled tomatoes
Provided by Jennifer Irvine
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices.
- Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms.
- In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside.
- Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked.
- While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves. Flip the other side of the omelette over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.
Nutrition Facts : Calories 196 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
TOMATO BASIL OMELET
Make and share this Tomato Basil Omelet recipe from Food.com.
Provided by Maemae884
Categories Breakfast
Time 15m
Yield 2 omelets, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat skillet to 350 degrees.
- To begin, mince the garlic and place aside.
- In the pan place the olive oil, heating up the rosemary for 30 seconds.
- Add tomatoes, garlic, and basil. Cool altogether for approximately 3 minutes, just until the tomatoes are soft and all the flavors are infused together.
- Next, in a blender, add the eggs and tomato juice and blend on high for approximately 5 seconds.
- Then, add to the skillet and allow to cook with a lid on, until the top is fully cooked.
- Add salt and pepper to taste.
- Serve warm.
Nutrition Facts : Calories 308.4, Fat 25.6, SaturatedFat 5.8, Cholesterol 465, Sodium 200.3, Carbohydrate 2.9, Fiber 0.6, Sugar 1.1, Protein 16.4
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