Mozzarella And Tomato Sauce Omelets Recipes

FRESH TOMATO OMELETS WITH MOZZARELLA CHEESE

Steps:

• In a small bowl, stir together eggs, salt and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.
• Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.
• Sprinkle half of the oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half of the shredded mozzarella.
• With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato and cheese to make another omelet.

ITALIAN OMELET RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 200 F.
• Place sun-dried tomatoes in a small bowl. Cover them completely with boiling water. Set aside for 10 minutes, or until you assemble the rest of your ingredients.
• When tomatoes have reconstituted, drain the liquid.
• Arrange the mozzarella cheese, basil, and Parmesan cheese in bowls or on plates near the stove for easy access.
• In a small bowl, beat 3 eggs together with 2 tablespoons milk.
• Heat a medium (10-inch) nonstick skillet over medium-high heat. Add butter and tilt pan to coat it completely with melted butter.
• When butter foams, add the egg mixture and use a rubber spatula to rapidly stir eggs in pan for a few seconds.
• Then shake pan to evenly distribute eggs, and let cook over medium-high heat until eggs are nearly set.
• Sprinkle about 1/4 cup mozzarella, 1 tablespoon basil, 1/4 cup tomatoes, and 1 teaspoon Parmesan cheese over one-half of the omelet. Season omelet lightly with salt and pepper.
• Run the rubber spatula lightly under the other half to make sure it's not stuck, then gently fold the egg mixture over the filling.
• Let cook another minute or two to let cheese melt, then slide the omelet out of the skillet onto a plate.
• Keep warm in a 200 F oven while you repeat the process to create additional omelets with the remaining ingredients. Serve omelets warm.

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.