Hello Thursday! Today is a day for omelettes – cheesy, flavorful omelettes filled with tomatoes, basil, avocado and sautéed garlic. I’ve made several variations of omelettes: goat cheese & roasted red peppers, mushroom & asparagus, tomatoes & peppers. And occasionally, we’ve enjoyed them with bacon. Achieving a thin omelette is the hardest part of the recipe. I use a stainless steel skillet but I have torn more omelettes than I can count so my suggestion is to use a coated pan to make flipping easier. Think of it like a thin pancake.
Side note – did anyone see the delicious Belgian waffle topped with an apple/pear compote and whipped cream (here)? It literally came with a small pitcher of bittersweet chocolate which I promptly used to drizzle all over the waffle. Could it get any better than that?! And yes. That would be Belgian fries on the side. Having a Belgian cafe close to us is awesome.
TOMATO, BASIL & AVOCADO OMELETTES RECIPE AND INGREDIENTS
Yield: 2 servings
Time: ~30 minutes INGREDIENTS
4 eggs, divided and whisked
Salt & Pepper
1-2 T butter 1/4 c ricotta cheese
4 slices of fresh mozzarella
2 garlic cloves, minced
1 T olive oil
1/2 c – 3/4 c cherry tomatoes, halved
1/4 c basil, chopped
1 avocado, chopped
DIRECTIONS Making the omelets:
Place a skillet on med-high heat. Melt about 1 T butter and evenly coat the bottom of the skillet with the melted butter. Meanwhile, whisk 2 eggs in a bowl and add a dash of salt and pepper. Once butter is sizzling in pan, add whisked eggs and tilt pan to evenly distribute across the bottom. Cook eggs for about 1 minute (eggs should be cooked on the bottom) and loosen edges. Flip omelettes over and cook the other side for about 30 seconds. While still on skillet, spread with 2 T of ricotta cheese and 2 slices of fresh mozzarella. Allow cheese to melt for about 30 seconds. Remove omelette and place on a plate. Repeat with remaining eggs and then cheese.
Making the filling:
In a skillet on med-high heat, heat olive oil. Then add garlic and sauté for 1 minute. Quickly add in tomatoes and basil and sauté for about 15 seconds. Place filling inside omelettes and top with avocado.
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