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Wednesday, May 18, 2016

"Caprese" Omelette: Pesto, Roasted Tomato, & Mozzarella Omelette with a Balsamic Reduction

Delicious.

Close-up of fillings.

This omelette is easy to prepare, taking only 15 minutes, but packs a big flavor punch. The bright colors also look beautiful, which is why it is a good dish to serve to houseguests or on a special occasion.  I made it with fresh homemade pesto (recipe below), which is easy to make and I think tastes better than the jarred. However, this omelette tastes delicious with jarred pesto too, if you want to make your life easier. I also like this omelette topped with a little sprinkle of balsamic reduction to mimic the taste of a caprese salad, but it is delicious without that if you prefer. I also teach you my trick to making a more beautiful looking omelette, without the egg clumping or falling apart. Try it!

Ingredients: 
Ingredients.
1 tablespoon olive oil
handful of cherry or grace tomatoes, cut in half
4 eggs
2-3 tablespoons of pesto (recipe below)
handful of shredded mozzarella cheese
1-3 tablespoons balsamic reduction (optional; recipe below)
2 cloves minced garlic
salt & pepper, to taste
1/2 cup balsamic vinegar

Cooking:

1. If you are going to make the pesto, do so before starting the omelette. If you already have pesto (jarred or homemade), and you want to do the optional balsamic reduction, begin that by putting about 1/2 cup balsamic in a pan and bringing to a boil over medium high heat. Once boiling, lower heat so it simmers until it thickens and loses about half its size (so 1/2 cup will make 1/4 cup of reduction). Once finished, it should look glossy and have the consistency of honey. Stir occasionally, as vinegar can burn easily if your flame is up too high. Otherwise, that is it. Once done - it should take about 10-15 minutes- set aside.  

Balsamic reducing.

2. While the balsamic is simmering, begin preparing the tomatoes: about 1 teaspoon olive oil, the garlic, and the tomatoes in a cast iron or non-stick pan. Sprinkle with salt and cook over medium heat. You want to flip them every few minutes, but not too often because you want them to caramelize. Let cook until you see color on them, and the juices have disappeared - probably about 10-15 minutes. Once done, set aside.

Ready to begin cooking.

Starting to soften.

Nice and caramelized and roasted.
3. Meanwhile, whisk eggs and salt and pepper together. Once tomatoes and balsamic are done or just a few minutes out from being done, begin cooking the eggs. Pour remaining olive oil in pan, swirling to coat, and then pour eggs in. Cook over medium low. This must be done in a non-stick pan. The trick to making a pretty omelette: after pouring the eggs in, don't touch. Let sit until the bottom sets - about two minutes. I also cover the pan while this is happening. Then I take lid off, and gently with a spatula, scoot a part of the eggs over and tilt the pan so the uncooked eggs run underneath the cooked ones. I do this in small areas around the pan, and then cover the eggs again for another 2 minutes or so.  You want the top of the eggs underdone - slightly runny but with no shine. 

Eggs.

Starting to cook.

Almost done cooking.
4. Sprinkle the cheese on one half of the eggs and cover again, allowing cheese to melt - about 30 seconds.

Cheese.
5. Top melted cheese with the pesto.

Pesto.
6. Top pesto with the roasted tomatoes.

Tomatoes.
7. Using your spatula, gently flip the other side of the omelette over the toppings. This should be easy because of the olive oil in the pan.

Flipped.
8. Slide omelette right out of pan and onto plate. If you like, drizzle with balsamic reduction. Eat right away.

Finished product.

Close-up.

Close-up with balsamic reduction.

Finished product with balsamic reduction.
To make Homemade Pesto: (the easiest ever)

Ingredients: 

Ingredients.
Makes about 2 cups worth, which you can store jarred in your fridge for up to 2 months. It is great to use on eggs of any kind, on sandwiches, and (obviously) on pasta.

1/2 cup pine nuts
4 cloves garlic
3 cups packed fresh basil leaves
1/2 cup freshly grated parmesan
1/2 teaspoon each of salt and pepper
1/2 cup of extra virgin olive oil
optional: juice of 1/2 a lemon 

1. Put everything but the olive oil in a food processor. 
Pine nuts, cheese, & spices in the food processor.

Topped wit basil.
2. Blend. While it is blending, pour in the olive oil.  Taste the finished product and adjust seasonings. (This is when I sometimes add the lemon juice if I feel the basil didn't offer enough brightness.)

Blended.

Finished.

Ready to be sealed and refrigerated.














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