Mozzarella And Tomato Sauce Omelets Recipes

TOMATO & MOZZARELLA OMELET

Steps:

• In a medium skillet over medium heat, heat the oil. Add the onion; cook, stirring, until tender and translucent, about 5 min., adding the garlic and salt halfway through. Raise the heat to medium high. Cook, stirring, until golden, another 1 to 2 min. Stir in the canned tomatoes; simmer until the liquid has evaporated, about 2 min. Add the sun-dried tomatoes, pepper, and a pinch of salt if needed. You should have about 1/4 cup filling; set aside 1 tsp. for garnish and proceed with the omelet preparation.
• In a medium bowl, whisk together the eggs, water, salt, pepper, and the fresh basil until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add the butter. Swirl to coat the pan.
• When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.
• As the mixture 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.)
• Scatter the cheese evenly, leaving a scant margin around the omelet's edge. Add the other filling ingredients and use your spatula to gently press them into the curds to incorporate the filling into the omelet.
• 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 pesto and the reserved filling.

OMELET WITH PROSCIUTTO, ROASTED PEPPERS, FRESH MOZZARELLA, BASIL

Steps:

• Whisk the eggs in a bowl until light and fluffy and uniform in color.
• Melt some butter in a 6-inch nonstick saute pan over medium heat. Sprinkle the beaten eggs with salt and black pepper. Add the eggs to the pan and lightly scramble them with a fork. Spoon a line along the center of the omelet with the cheese, roasted red pepper, prosciutto and basil. Roll the finished omelet onto a serving platter.

MOZZARELLA AND TOMATO SAUCE OMELETS

Steps:

• Place first 3 ingredients in processor. Chop finely using on/off turns. Heat oil in heavy large saucepan over medium heat. Add chopped vegetables and sauté until tender and beginning to brown, about 15 minutes. Add tomatoes, reserved juices, herbs and sugar. Season with salt and pepper. Cover partially and simmer until tomato sauce thickens, stirring occasionally, about 35 minutes.( Can be prepared up to 1 month ahead. Freeze.)
• Whisk 2 eggs with 1 teaspoon water until well blended. Melt 1 tablespoon butter in nonstick skillet over medium heat. Pour egg mixture into skillet. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is cooked but still creamy. Spoon 2 tablespoons tomato sauce over half of omelet. Sprinkle with 2 tablespoons mozzarella. Slide out onto plate, folding omelet over filling. Keep warm. Repeat process with remaining eggs, water, butter, sauce and cheese. Spoon any remaining tomato sauce over omelets.

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA

Steps:

• Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
• Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
• Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

TOMATO BASIL MOZZARELLA MELT

Steps:

• Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
• Decrease oven temperature to 375 degrees F.
• Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

MARINATED MOZZARELLA & TOMATO APPETIZERS

Steps:

• Preheat oven to 450°. Combine salad dressing, basil, chives and pepper. Add cheese and tomatoes; toss to coat. Refrigerate, covered, at least 3 hours to let flavors blend., Meanwhile, toss baguette pieces with oil and salt; arrange on a baking sheet. Bake until toasted, 4-5 minutes. Cool completely. Just before serving, add toasted bread to cheese mixture; toss to combine. If desired, thread tomatoes, cheese and bread on skewers for serving.

FRESH MOZZARELLA AND TOMATO

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

MOZZARELLA, SPINACH, AND TOMATO OMELET

Steps:

• Heat a nonstick skillet coated with nonstick cooking spray over medium heat.
• Whisk egg whites with water. Add the whisked eggs and allow to cook for 2 to 3 minutes. Then add spinach, tomatoes, and cheese and fold over into an omelet.
• Allow to cook for 2 to 3 additional minutes.
• Serve with toasted english muffin half.

MOZZARELLA FILLED OMELET WITH TOMATO SAUCE

Steps:

• Stir tomato juice with oregano, onion and garlic, if desired.
• Set aside.
• Fork blend eggs with milk until thoroughly blended.
• Spray non-stick omelet pan or small non-stick skillet with cooking spray.
• Heat over moderate flame.
• Add egg mixture.
• Cook undisturbed until underside is set.
• Gently lift egg mixture with plastic spatula and tip pan to allow uncooked portion to run underneath.
• When top is set, sprinkle with cheese, fold omelet over and transfer to warm plate.
• In same skillet, heat tomato juice mixture over high flame for one minute, until thick and bubbly.
• Pour over omelet.

OWEN'S MOZZARELLA AND TOMATO SALAD

Steps:

• Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.