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onion carrots celery stalks olive oil Italian plum tomatoes marjoram basil sugar salt eggs water butter Mozzarella
Viewed: 27 - Published at: 3 years agoIngredients
- 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
Method
- 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 saute 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.
