Fresh Basil Tomato Omelette Food

TOMATO AND BASIL OMELETTE

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.

MELTING TOMATO & BASIL OMELETTE

Steps:

• Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
• Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.

TOMATO & BASIL OMELETTE

Steps:

• Pick the leaves off the basil and roughly tear them.
• Cut the cherry tomatoes in half on a chopping board.
• Crack the eggs into a mixing bowl.
• Add a tiny pinch of salt and pepper.
• Beat well with a fork until fully combined.
• Place a small non-stick frying pan on a low heat to warm up. Meanwhile...
• Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
• Carefully add the tomatoes and fry for 1 minute.
• Turn the heat down to low and sprinkle over the basil leaves.
• Carefully pour in the eggs, then tilt the pan to spread them out evenly.
• Using a fork, swirl the eggs around the pan a little.
• When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half - when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

TOMATO OMELETTE

Steps:

• Whisk egg whites, water, pepper, and parsley flakes in a small bowl until frothy.
• Pour mixture into a small pan and distribute tomatoes evenly over top.
• Cook 10 minutes, or until edges are nice and crispy.
• Season with allspice and serve.
• Enjoy!

OMELETTE WITH FRESH TOMATOES

Steps:

• Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs.
• Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
• Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
• Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.

TOMATO BASIL OMELET

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.