Mozzarella And Tomato Sauce Omelets
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 small
Onion (quartered)2 tbsps
Olive Oil1 tsp
Dried Basil (crumbled)1 tsp
Sugar1
Salt12
Eggs6 tsps
Water6 tbsps
Butter230 g
Mozzarella (grated)Directions:
1
Place first 3 ingredients in processor
2
Chop finely using on/off turns
3
Heat oil in heavy large saucepan over medium heat
4
Add chopped vegetables and sauté until tender and beginning to brown, about 15 minutes
5
Add tomatoes, reserved juices, herbs and sugar
6
Season with salt and pepper
7
Cover partially and simmer until tomato sauce thickens, stirring occasionally, about 35 minutes
8
( Can be prepared up to 1 month ahead
9
Freeze
10
) Whisk 2 eggs with 1 teaspoon water until well blended
11
Melt 1 tablespoon butter in nonstick skillet over medium heat
12
Pour egg mixture into skillet
13
Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is cooked but still creamy
14
Spoon 2 tablespoons tomato sauce over half of omelet
15
Sprinkle with 2 tablespoons mozzarella
16
Slide out onto plate, folding omelet over filling
17
Keep warm
18
Repeat process with remaining eggs, water, butter, sauce and cheese
19
Spoon any remaining tomato sauce over omelets
20
Place first 3 ingredients in processor
21
Chop finely using on/off turns
22
Heat oil in heavy large saucepan over medium heat
23
Add chopped vegetables and sauté until tender and beginning to brown, about 15 minutes
24
Add tomatoes, reserved juices, herbs and sugar
25
Season with salt and pepper
26
Cover partially and simmer until tomato sauce thickens, stirring occasionally, about 35 minutes
27
( Can be prepared up to 1 month ahead
28
Freeze
29
) Whisk 2 eggs with 1 teaspoon water until well blended
30
Melt 1 tablespoon butter in nonstick skillet over medium heat
31
Pour egg mixture into skillet
32
Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is cooked but still creamy
33
Spoon 2 tablespoons tomato sauce over half of omelet
34
Sprinkle with 2 tablespoons mozzarella
35
Slide out onto plate, folding omelet over filling
36
Keep warm
37
Repeat process with remaining eggs, water, butter, sauce and cheese
38
Spoon any remaining tomato sauce over omelets