Summer Omelet with Heirloom Tomatoes, Basil and Mozzarella

By Chef Jamie Roraback
|  Sunday, Aug 25, 2013  |  Updated 10:15 AM EDT
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Summer Omelet with Heirloom Tomatoes, Basil and Mozzarella

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1 Tbsp. extra Virgin Olive Oil
¼ Cup Onion-sliced very thinly
½ Garlic Clove-sliced thinly
½ Cup Heirloom Tomatoes-diced or substitute cherry tomato halves
3 Basil Leaves-torn into pieces
2 Large Fresh Eggs
1 Tbp. Extra Virgin Olive Oil
¼ Cup Mozzarella Cheese-shredded
To Taste Salt and Black Pepper

Prepare filling by heating a saute pan on medium high heat. Add the first measure of olive oil and the onion. Cook for about 1 minute or until slightly golden at edges. Add the garlic, cook 20 seconds. Add the tomatoes and basil, seasoning to taste with salt and pepper. Remove from the pan and reserve to fill omelet.

While heating a non-stick omelet pan over medium-high heat, whisk together the eggs with a touch of salt and pepper. Add the second measure of olive oil and just as it begins shimmer and very slightly begin to smoke, pour in the eggs.

Using a high heat rubber spatula, rapidly stir the eggs as if were doing scrambled eggs. When eggs are just barely set, stop stirring, spread out the egg mixture to cover up the entire bottom of the pan.
 

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