Grilled Cheese and Tomato Soup Omelet
Grilled Cheese and Tomato Soup Omelet
Meat and Poultry
Ingredients
- 1/2 cup Fustini's Basil Crush olive oil, divided
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tomatoes, diced
- 1 tablespoon chopped parsley
- 2 tablespoons chopped basil
- 1 tablespoon chopped chive
- Fustini's Sherry vinegar
- 1/2 cup Panko breadcrumbs
- 1 1/3 cup grated sharp cheddar cheese
- 4 teaspoons cream, divided
- 8 eggs, divided
Directions
- Warm 2 tablespoons of olive oil in a 12" skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 1 minute longer.
- Add tomatoes and cook until softened. Reduce and thicken for about 10 minutes, until still moist but not wet. Stir in fresh herbs and season to taste with salt, pepper and a splash of vinegar and olive oil. Remove from pan and reserve.
- Wipe out the pan and return to medium heat with 1 tablespoon of olive oil. Add bread crumbs and cook until lightly toasted. Remove from pan and reserve.
- Whisk together 2 eggs with 1 teaspoon of cream and a pinch of salt and pepper. Return pan to medium-low heat with 1 tablespoon of olive oil, coating the bottom and around the edges. Add eggs to the pan and cook undisturbed until the surface begins to set.
- Spread about 1/4 of the tomato mixture on a third of the omelet closest to you. Sprinkle with 1/3 cup grated cheese and 1/4 of toasted breadcrumbs. Let cook for 2 minutes longer, fold the omelet in thirds and keep warm in the oven while repeating with the remaining ingredients.
Leave a comment