Ingredients for Tomato And Basil Omelette
- Tomatoes
- 4 tablespoons extra virgin olive oil
- 1 bay leaf
- 1 sprig fresh thyme, about 1 teaspoon leaves
- Garlic Clove
- Basil Leaves
- 6 large eggs from France (or your favorite high-quality eggs)
- Salt And Black Pepper
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How to Make Tomato And Basil Omelette
- Preheat oven to 200°C (400°F). Halve the tomatoes, squeeze out excess seeds and juice, and coarsely chop the flesh.
- Heat 2 tablespoons of olive oil in an oven-safe saucepan over medium-high heat. Add the chopped tomatoes and bay leaf.
- Cook for 15-20 minutes, stirring occasionally, until the tomatoes have softened and released their moisture. Transfer the saucepan to the preheated oven and bake for 10-15 minutes, or until the tomatoes have reduced to a thick paste. Remove from oven and let cool slightly.
- While the tomatoes are cooking, finely mince the garlic and chop the basil. Pick the thyme leaves.
- In a bowl, whisk together the eggs, minced garlic, thyme, chopped basil, salt, and pepper.
- Gently fold in the cooled tomato mixture.
- Heat the remaining 2 tablespoons of olive oil in a non-stick 8-inch skillet over medium-high heat.
- Pour in the egg mixture. Cook for 2-3 minutes, until the edges begin to set.
- Using a spatula, gently lift the edges of the omelette and tilt the pan to allow uncooked egg to flow underneath. Continue cooking until the omelette is almost set but still slightly creamy in the center (about 5-7 minutes).
- Place the skillet under the broiler for 30 seconds to lightly brown the top of the omelette. (Optional step for extra browning)
- Carefully slide the omelette onto a plate and serve immediately, garnished with black olives if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
21g
Fat
21g
Carbs
2g
