Tomatoes capture my imagination. Beautifully bright in red yet so humble and easy to produce, they stand as one of the most versatile and frequently used components involved in national and international cuisine. They add color and a subtle flavor that stands up nicely to bland or spicy.
Starting with a simple salad with stale bread, tomatoes and olive oil to a simple peeled and seeded tomato, chefs have elevated them to nobility with such powerful names as Panzanella, Concassé or Arrabbiata. No other fruit or vegetable that I can think of is so powerful. I can't imagine cooking without them.
If you love tomatoes as I do, you will love this fresh tasting omelet.
- 1 ripe tomato, cored and chopped
- 1-2 tablespoons of olive oil or butter or a combination of both
- 2 eggs, beaten well with a pinch of salt and pepper
- 1 tablespoon of Parmigiano cheese
- 2 tablespoons grated cheddar, mozzarella or gruyere cheese
Chop the tomato into a small dice. Heat oil and butter in a small omelet pan then add the chopped tomato. Cook until all the juices are reduced and the tomato pulp is soft. Push to one side and add a drop of oil if needed.
Mix the eggs with the cheese a teaspoon of chopped parsley and a pinch of salt and pepper. Pour over the cooked tomatoes. Switch the heat to medium-low and cook gently until eggs begin to set loosening the edges with a spatula. Add the grated cheddar, mozzarella or gruyere cheese, cover pan to melt cheese a minute or two.
While tilting the pan, gently lift the omelet and fold it over with a spatula to create a rolled omelet. Tilting the pan again, gently slide the omelet onto a plate; the tomatoes that were at the bottom will be on top. Garnish with torn basil or parsley leaves and a small drizzle of olive oil if desired. Makes one serving. from Amelia’s Kitchen
Buon Appetito! From Amelia's Kitchen
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