Tomato Basil Omelette Recipes

Steps:

• Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
• Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.

Steps:

• Cut each tomato in half and squeeze lightly to press out the seeds and juice. Chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf.
• Cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. Set aside to cool slightly.
• Meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. Break in the eggs, season wth salt and pepper and beat with a fork. Add the tomato and mix well.
• Heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. Add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy.
• Leave the pan over the heat undisturbed for 30 seconds to brown the bottom. Remove it from the heat, turn out of the pan onto a plate and serve with some black Nice olives.

Steps:

• Preheat skillet to 350 degrees.
• To begin, mince the garlic and place aside.
• In the pan place the olive oil, heating up the rosemary for 30 seconds.
• Add tomatoes, garlic, and basil. Cool altogether for approximately 3 minutes, just until the tomatoes are soft and all the flavors are infused together.
• Next, in a blender, add the eggs and tomato juice and blend on high for approximately 5 seconds.
• Then, add to the skillet and allow to cook with a lid on, until the top is fully cooked.
• Add salt and pepper to taste.
• Serve warm.