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Tomato and Mozzarella Omelet

Source of Recipe


Fine Cooking: Breakfast (2011)



List of Ingredients



• 2 tsp olive oil
  
• 2 Tbsp minced onion
  
• ½ tsp minced garlic
  
• Kosher salt
  
• ¼ cup chopped and drained canned tomatoes
  
• 1 oil-packed sun-dried tomato, minced (to yield 1 tsp)
  
• Freshly ground black pepper
  
• 2 large or extra-large eggs
  
• 5 leaves fresh basil, very thinly sliced (to yield 1 Tbsp)
  
• 1 tsp unsalted butter
  
• 1 thin slice mozzarella, cut in half
  
• 1 Tbsp freshly grated Parmigiano-Reggiano
  
• 1 Tbsp good-quality store-bought basil pesto
  






Instructions



1. In a medium skillet, heat 1 teaspoon of the oil over medium heat. Add the onion; cook, stirring, until tender and translucent, about 5 minutes, adding the garlic and 2 pinches of salt halfway through. Raise the heat to medium-high. Cook, stirring, until golden, another 1 to 2 minutes. Stir in the canned tomatoes; simmer until the liquid has evaporated, about 2 minutes. Add the sun-dried tomatoes, several grinds of pepper, and a pinch of salt if needed. You should have about ¼ cup filling; set aside 1 teaspoon for garnish.
   
   
2. In a medium bowl, whisk the eggs, basil, 1 tablespoon water, 2 pinches of salt, and 4 grinds of pepper until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat the remaining 1 teaspoon oil and then add the butter. Swirl to coat the pan.
   
   
3. When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft custards form, 30 to 50 seconds. As the egg firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)
   
   
4. Add the mozzarella evenly, leaving a scant margin around the omelet's edge. Add the tomato filling and use your spatula to gently press them into the curds to incorporate the filling into the omelet.
   
   
5. With the spatula, lift one-third of the omelet and fold it over the center like a business letter. Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan's edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan. Garnish with the Parmigiano, the pesto, and the reserved filling.
   
   Makes 1 omelet
   (Serves 1)