Breakfast Ingredient, Friday, November, 4, 2011.
I snagged a couple of these pretty heirloom tomatoes from Rouse’s yesterday, with the intention of slicing them over mushroom risotto, which I did last night. This morning there was one left, so we had a little omelet.
Fresh Tomato Omelet Recipe**
Half an onion (finely chopped)
3 cloves garlic (finely chopped)
half a large heirloom tomato plus a little extra to go on top (diced)
freshly grated Parmesan cheese
small hand full of fresh basil and oregano
black pepper and sea salt
a pinch of buckwheat pancake mix, maybe a teaspoon (this is my secret to holding the omelet together when folding)
about 2-3 tablespoons of almond milk
-In a large skillet sweat the onions and garlic in olive oil until the onions are soft.
-Mix the eggs, buckwheat and almond milk in a bowl.
- Remove onions and garlic from the skillet.
- Spray the skillet with olive oil if needed.
- Add the egg mixture to the pan on a medium heat.
- Add the fresh herbs followed by a bit of salt and pepper.
- Spread the tomato over one half of the eggs.
- Do the same with your onions and grated cheese.
- cook covered or uncovered until the egg has cooked enough to lift the empty side over the side with all the stuffing.
- If possible flip (mine was too full to flip so I just let it continue to cook on one side)
- Top with more grated cheese and fresh tomato.
- Cut in half and serve.
Photos by Denny Culbert
**My recipes are estimates, due to next to no measuring in our kitchen and are usually proportioned for two.