Mozzarella Roasted Pepper And Basil Omelette Food

OMELET WITH PROSCIUTTO, ROASTED PEPPERS, FRESH MOZZARELLA, BASIL

Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil image

Provided by Bobby Flay

Time 10m

Yield 1 serving

Number Of Ingredients 8

Ingredients

3 large eggs
Unsalted butter
Olive oil
Kosher salt and freshly ground black pepper
Few slices fresh mozzarella, thinly sliced
1/2 roasted red pepper, sliced or diced
Few slices paper thin sliced prosciutto
Fresh basil leaves

Steps:

Whisk the eggs in a bowl until light and fluffy and uniform in color.
Melt some butter in a 6-inch nonstick saute pan over medium heat. Sprinkle the beaten eggs with salt and black pepper. Add the eggs to the pan and lightly scramble them with a fork. Spoon a line along the center of the omelet with the cheese, roasted red pepper, prosciutto and basil. Roll the finished omelet onto a serving platter.

MOZZARELLA AND TOMATO SAUCE OMELETS

Mozzarella and Tomato Sauce Omelets image

Provided by Anastasia St. Amand

Categories Cheese Egg Tomato Breakfast Brunch Mozzarella Summer Bon Appétit California Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 small onion, quartered
2 carrots, peeled, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
2 tablespoons olive oil
1 28-ounce can Italian plum tomatoes, drained, juices reserved, chopped
1 teaspoon dried marjoram, crumbled
1 teaspoon dried basil, crumbled
1/4 teaspoon sugar
Salt and pepper
12 eggs
6 teaspoons water
6 tablespoons butter
8 ounces mozzarella, grated

Steps:

Place first 3 ingredients in processor. Chop finely using on/off turns. Heat oil in heavy large saucepan over medium heat. Add chopped vegetables and sauté until tender and beginning to brown, about 15 minutes. Add tomatoes, reserved juices, herbs and sugar. Season with salt and pepper. Cover partially and simmer until tomato sauce thickens, stirring occasionally, about 35 minutes.( Can be prepared up to 1 month ahead. Freeze.)
Whisk 2 eggs with 1 teaspoon water until well blended. Melt 1 tablespoon butter in nonstick skillet over medium heat. Pour egg mixture into skillet. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is cooked but still creamy. Spoon 2 tablespoons tomato sauce over half of omelet. Sprinkle with 2 tablespoons mozzarella. Slide out onto plate, folding omelet over filling. Keep warm. Repeat process with remaining eggs, water, butter, sauce and cheese. Spoon any remaining tomato sauce over omelets.

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