Thursday, July 1, 2010
I make a lot of slow roasted tomatoes every couple of weeks, and keep some of them in a jar packed tightly with olive oil. This way they can go inside an omelet or sauce or even soup really fast.
To make this quick recipe for 1, you need:
2 large free range eggs
1 tbsp rice oil/ghee/butter
2 slow roasted tomatoes
1 oz Emental cheese
1 oz cream cheese
Heat a pan over medium heat and warm up the oil. Meanwhile, whisk the eggs very lightly, so the yolk and white have not blended completely. This will not let your omelet go flat. Pour the eggs in the pan and cook until golden brown.
As soon as you turn or flip the omelet with one acrobatic move, you can place the tomatoes and cheese over half of it, then fold it over and serve. Something is telling me that serving it with guacamole or avocados and tomatoes spices up with green onion and Tabasco sauce would be amazing, but I was too hungry to let my ideas delay lunch.