Best Mozzarella And Tomato Sauce Omelets Recipes

EASY TOMATO OMELETTE

Easy Tomato Omelette image

Looking for a healthy high protein lunch or breakfast? This tomato omelette is just the trick - 20g protein per serving!

Provided by HurryTheFoodUp

Time 10m

Number Of Ingredients 9

Ingredients

2 eggs
1 tsp olive oil
½ cup cherry tomatoes ((the sweeter the better))
½ cup basil, fresh ((dried will work if necessary))
¼ cup favourite cheese ((think cheddar, monterey jack, mozzarella, remember to avoid rennet if you're vegetarian))
salt ((to taste))
pepper ((to taste))
2 spring onions
1 chili ((red or green))

Steps:

Wash the tomatoes (and spring onions or chili if you're using them) and chop into small pieces.
Heat half the oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat. Use paper to wipe the oil around a little (or an oil spray if you have it).
Pour the egg mix into the pan
Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps tilt the pan so the liquid fills the spaces.
Let it cook for about 2 minutes and...
Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you're using them).
Fold the empty half of the omelette on top of the other.
Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.

Nutrition Facts : Calories 345 kcal, Carbohydrate 11 g, Protein 23 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 373 mg, Sodium 1632 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving

MOZZARELLA AND TOMATO SAUCE OMELETS

Mozzarella and Tomato Sauce Omelets image

Provided by Anastasia St. Amand

Categories Cheese Egg Tomato Breakfast Brunch Mozzarella Summer Bon Appétit California Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 small onion, quartered
2 carrots, peeled, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
2 tablespoons olive oil
1 28-ounce can Italian plum tomatoes, drained, juices reserved, chopped
1 teaspoon dried marjoram, crumbled
1 teaspoon dried basil, crumbled
1/4 teaspoon sugar
Salt and pepper
12 eggs
6 teaspoons water
6 tablespoons butter
8 ounces mozzarella, grated

Steps:

Place first 3 ingredients in processor. Chop finely using on/off turns. Heat oil in heavy large saucepan over medium heat. Add chopped vegetables and sauté until tender and beginning to brown, about 15 minutes. Add tomatoes, reserved juices, herbs and sugar. Season with salt and pepper. Cover partially and simmer until tomato sauce thickens, stirring occasionally, about 35 minutes.( Can be prepared up to 1 month ahead. Freeze.)
Whisk 2 eggs with 1 teaspoon water until well blended. Melt 1 tablespoon butter in nonstick skillet over medium heat. Pour egg mixture into skillet. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is cooked but still creamy. Spoon 2 tablespoons tomato sauce over half of omelet. Sprinkle with 2 tablespoons mozzarella. Slide out onto plate, folding omelet over filling. Keep warm. Repeat process with remaining eggs, water, butter, sauce and cheese. Spoon any remaining tomato sauce over omelets.