Fresh Basil Tomato Omelette Recipes

TOMATO AND BASIL OMELETTE

Tomato and Basil Omelette image

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

Ingredients

4 large tomatoes, cored and peeled
4 tablespoons olive oil
1 bay leaf
1 sprig thyme
1 garlic clove, crushed then peeled & finely choppe
1 handful basil leaves, roughly chopped
6 fresh eggs
salt and black pepper

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.

OMELETTE WITH FRESH TOMATOES

Omelette With Fresh Tomatoes image

Make and share this Omelette With Fresh Tomatoes recipe from Food.com.

Provided by littlemafia

Categories One Dish Meal

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
450 g ripe tomatoes, peeled and chopped
4 eggs, beaten a little with a fork
1 teaspoon thyme or 1 teaspoon basil
salt
black pepper
1 pinch sugar

Steps:

Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs.
Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.

Nutrition Facts : Calories 363, Fat 30.2, SaturatedFat 6, Cholesterol 372, Sodium 153.7, Carbohydrate 9.6, Fiber 2.8, Sugar 6.3, Protein 14.6

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