Provencal Style Tomato Omelette
I was pondering the other day what I ate in France on sweltering summer evenings, and I remembered fondly a great meal that was salad and a mushroom omelet. This is the first time I’ve tried this recipe, and it will definitely be a keeper. The next time, I might try it with some crab, and/or avocado. Serving this with the remainder of our sourdough bread and a greens salad dressed with raspberry balsamic vinaigrette.
Haha Chinese food menu in bottom right corner.
Ingredients
- 4 Tbs olive oil
- 1 garlic clove, finely chopped
- 2 Tbs torn basil leaves
- 5 ripe plum tomatoes, peeled, seeded, and chopped (or if you are lazy used diced tomatoes from a can, ha)
- 4 eggs
- salt and pepper
Heat 2 Tbs olive oil and cook garlic and herbs over moderate heat for 2 minutes. Add tomatoes and cook further for 10-15 minutes, stirring from time to time until all liquid is evaporated and the tomatoes are the consistency of jam. Set aside to cool.
Beat eggs in a bowl and add tomato jam. Mix well and season with salt and pepper. Heat remaining olive oil and when very hot, pour in egg mixture. Cook over gentle heat until the bottom is golden, shaking the pan from time to time to prevent sticking. When it is mostly set, place under a broiler for about 30 seconds to set the top, then do a tricky bit of flipping: slide the omelet into the lid of your frying pan, so that it is facing the same way it was in the pan. Then, put your frying pan over the lid (so your frying pan is facing down) and flip the omelet back into the pan so that the uncooked (but set) side is now on the bottom. Cook for another 2-3 minutes until golden brown.
Raspberry Viniagrette
- 1 tsp. country Dijon
- 3 Tbs seedless raspberry jam
- 3 Tbs balsamic vinegar
- 1 Tbs olive oil
- 2 Tbs vegetable oil
- salt and pepper
Whisk ingredients together, adjust anything to taste (I sometimes find I need extra jam if it’s not quite sweet enough.) Don’t be afraid of the salt and pepper here!