Fresh Tomato Omelets With Mozzarella Cheese Food

EASY TOMATO OMELETTE

Steps:

• Wash the tomatoes (and spring onions or chili if you're using them) and chop into small pieces.
• Heat half the oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
• Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
• Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat. Use paper to wipe the oil around a little (or an oil spray if you have it).
• Pour the egg mix into the pan
• Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps tilt the pan so the liquid fills the spaces.
• Let it cook for about 2 minutes and...
• Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you're using them).
• Fold the empty half of the omelette on top of the other.
• Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.

FRESH TOMATO OMELETS WITH MOZZARELLA CHEESE

Steps:

• In a small bowl, stir together eggs, salt, and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30-60 seconds more or until egg mixture is set but shiny. Sprinkle half the dried oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half the shredded mozzarella. With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato, and cheese to make another omelet.

ITALIAN OMELET RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 200 F.
• Place sun-dried tomatoes in a small bowl. Cover them completely with boiling water. Set aside for 10 minutes, or until you assemble the rest of your ingredients.
• When tomatoes have reconstituted, drain the liquid.
• Arrange the mozzarella cheese, basil, and Parmesan cheese in bowls or on plates near the stove for easy access.
• In a small bowl, beat 3 eggs together with 2 tablespoons milk.
• Heat a medium (10-inch) nonstick skillet over medium-high heat. Add butter and tilt pan to coat it completely with melted butter.
• When butter foams, add the egg mixture and use a rubber spatula to rapidly stir eggs in pan for a few seconds.
• Then shake pan to evenly distribute eggs, and let cook over medium-high heat until eggs are nearly set.
• Sprinkle about 1/4 cup mozzarella, 1 tablespoon basil, 1/4 cup tomatoes, and 1 teaspoon Parmesan cheese over one-half of the omelet. Season omelet lightly with salt and pepper.
• Run the rubber spatula lightly under the other half to make sure it's not stuck, then gently fold the egg mixture over the filling.
• Let cook another minute or two to let cheese melt, then slide the omelet out of the skillet onto a plate.
• Keep warm in a 200 F oven while you repeat the process to create additional omelets with the remaining ingredients. Serve omelets warm.

FRESH MOZZARELLA AND TOMATO

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

CHEESE OMELET WITH ROASTED TOMATOES AND ONIONS

Steps:

• Preheat the oven to 450 degrees F. Brush a baking dish with 1 tablespoon olive oil. Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut-side up. Mix the remaining 2 tablespoons olive oil with the panko and sprinkle over the tomatoes and onion. Bake until tender and golden brown, 15 to 20 minutes.
• Whisk the eggs, milk and herbs in a bowl; season with salt and pepper. Heat a small nonstick skillet over medium-high heat. Add 1 teaspoon butter, swirling to coat. When the foam subsides, add one-quarter of the egg mixture. Cook 10 seconds, then move a rubber spatula around the edge of the pan until the mixture is just set, about 1 minute. Scatter one-quarter of the cheese down the center, then fold the omelet in half. Cook about 30 more seconds, or to desired doneness. Transfer to a plate. Repeat to make 3 more omelets. Serve with the roasted tomatoes and onions.
• Per serving: Calories 507; Fat 35 g (Saturated 13 g); Cholesterol 579 mg; Sodium 310 mg; Carbohydrate 19 g; Fiber 2 g; Protein 27g

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.

CHERRY TOMATO MOZZARELLA SAUTE

Steps:

• In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.