MELTING TOMATO & BASIL OMELETTE
Simple and ready in just 10 minutes
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 360 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.72 milligram of sodium
TOMATO & BASIL OMELETTE
The classic combination of tomato and basil makes this simple omelette really sing.
Provided by Jamie Oliver
Categories Breakfast Eggs Tomato Cheap & cheerful Family one-pan recipes Meals for one
Time 25m
Yield 1
Number Of Ingredients 4
Steps:
- Pick the leaves off the basil and roughly tear them.
- Cut the cherry tomatoes in half on a chopping board.
- Crack the eggs into a mixing bowl.
- Add a tiny pinch of salt and pepper.
- Beat well with a fork until fully combined.
- Place a small non-stick frying pan on a low heat to warm up. Meanwhile...
- Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
- Carefully add the tomatoes and fry for 1 minute.
- Turn the heat down to low and sprinkle over the basil leaves.
- Carefully pour in the eggs, then tilt the pan to spread them out evenly.
- Using a fork, swirl the eggs around the pan a little.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half - when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
Nutrition Facts : Calories 230 calories, Fat 19.2 g fat, SaturatedFat 4.3 g saturated fat, Protein 14.6 g protein, Carbohydrate 1.4 g carbohydrate, Sugar 1.4 g sugar, Sodium 0.92 g salt, Fiber 0.4 g fibre
TOMATO AND BASIL OMELETTE
Make and share this Tomato and Basil Omelette recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SWEET TOMATO BASIL COOLER
A homemade tomato basil shrub does all the heavy lifting in this refreshing drink. This fruit-forward vinegar can be mixed into mocktails or cocktails - we opted to omit the alcohol in this cooler that you can enjoy all day long. So summery, it has savory, garden-fresh vibes from vine-ripe tomatoes. Sweet and aromatic notes come from the basil sugar, which is simmered into the shrub as well as used to rim the glass. It's so good, you might find yourself adding any leftover basil sugar to other recipes, such as sugar cookies or a peanut sauce to toss with cold noodles.
Provided by Food Network Kitchen
Categories beverage
Time P1DT45m
Yield 1 drink
Number Of Ingredients 11
Steps:
- Prepare the garnish by cutting a small X in the top and bottom of the cherry tomato. Skewer a paper straw through the two X's and set aside.
- Fill a small bowl with 1/4 inch water. Mix the basil sugar with the salt on a small plate.
- Dip the rim of an 8- to 10-ounce rocks glass in the water then in the basil sugar mixture. Add two or three 1-inch ice cubes to the rimmed glass, carefully pour in the tomato basil shrub then top with the sparkling water. Stir with the prepared straw, adjust the tomato so it sits about 1/2 inch above the rim and serve.
- Combine the tomatoes, basil sugar and salt in a small saucepan and stir together to start to dissolve the sugar and break down the tomatoes. Bring to a simmer over medium-high heat and cook, stirring occasionally to break up the tomatoes, until the tomatoes are saucy and the skins are loosened, 25 to 30 minutes. (No need to add water; there will be plenty of liquid from the tomatoes.)
- Remove from the heat and stir in the vinegar. Strain through a fine-mesh sieve into a medium heatproof bowl, pressing as much juice as possible through the sieve; discard the solids. Transfer the shrub to a glass jar and refrigerate for 24 hours before enjoying so the flavors can meld together. The shrub can be refrigerated for up for 2 weeks. Makes about 2 cups.
- Combine the sugar and basil in a mini food processor and pulse until the basil is finely chopped and blended into the sugar. You might need to stop and stir occasionally to help disperse the basil. Transfer to a jar and refrigerate for up to 2 weeks. Makes about 1 1/2 cups.
TOMATO, AVOCADO AND BASIL OMELET OVER GRILLED BREAD
Provided by Food Network
Number Of Ingredients 10
Steps:
- Preheat the broiler or oven to 400 degrees. In a small bowl, combine 1 tablespoon of the olive oil with garlic, and let sit for 10 minutes. Brush 1 side of the bread with the seasoned oil, and put it under the broiler until lightly browned, 2 or 3 minutes. Set the bread aside and leave the broiler on. Whisk the eggs with the parsley and salt and pepper to taste. Heat an 8 to 10-inch skillet over medium heat, and add 1 tablespoon of oil, swirling the pant to coat the bottom. Pour in half the egg mixture. Use a spatula to push the cooked egg toward center, tilting the pan in a circular motion so that the uncooked egg flows to the outside. When the eggs are no longer runny, remove the omelet from the heat and arrange half the tomato, avocado, and basil on top. Put under the broiler until the eggs are cooked and the vegetables are warm, about 2 minutes. Using a spatula fold the omelet in half, sprinkle it with cheese if you wish and then fold it in quarters. Cover it to keep, and cook the second omelet in the same way. Arrange the grilled bread on 2 plates and put the omelets on top. Garnish with basil or parsley if you choose. Serve immediately.
MUSHROOM & BASIL OMELETTE WITH SMASHED TOMATO
A vegetarian breakfast with bite, try this egg dish with cream cheese, herbs and grilled tomatoes
Provided by Jennifer Irvine
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices.
- Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms.
- In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside.
- Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked.
- While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves. Flip the other side of the omelette over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.
Nutrition Facts : Calories 196 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE
Easy and filling egg white omelette stuffed with veggies and tangy feta.
Provided by patnodes
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat a skillet over medium heat and spray with cooking spray.
- Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 6.5 g, Cholesterol 16.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 14.7 g, SaturatedFat 2.9 g, Sodium 396.2 mg, Sugar 1.5 g
OVEN BAKED OMELET WITH FETA AND TOMATOES
I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand!
Provided by Christie Paige Moser
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
- Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
- Bake in preheated oven until eggs are fully set, 40-50 minutes.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 19.6 g, Cholesterol 199.2 mg, Fat 9.2 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 803.1 mg, Sugar 4.6 g
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