Rolled Omelet with Warm Tomato Salad
Ok so this is what's on our menu tonight. It is as easy as can be and it is also pretty healthy. I have my inlaws arriving tomorrow for a week and they like really yummy fancypants things so I figured we'd have a very simple thing tonight before a week of decadence!
The omelet recipe is from my favourite ex con Martha Stewart and the warm tomato recipe is one I've been using for ages you can find it at taste.com.au.
For my friends in the Northern Hemisphere, you could make a basic tomato salad instead of going for the warmer variety. For us southern folk it is a rather chilly winter so we need the warm tomato salad. You could also have a warm tomato soup instead.
Ok so lets start with the omelet and our mates over at Martha's website have kindly provided an idiots guide to making a rolled omelet so I have copied their pics below.
Olive oil, for pan
1 cup milk
1/3 cup all-purpose (plain) flour (spooned and leveled)
8 large eggs
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 packages frozen chopped spinach, thawed and squeezed dry
1 1/2 cups shredded cheddar (6 ounces)
Preheat oven to 350 degrees for the Fahrenheit folks (for us in metric land it is 180). Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.
In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.
Now for the warm tomato salad
tablespoon olive oil
2 garlic cloves, crushed
200g (7 ounces) yellow grape tomatoes, halved
250g (8 ounces)red cherry tomatoes, halved
2 (300g) vine-ripened tomatoes, sliced
2 tablespoons white balsamic vinegar
1/2 cup fresh basil leaves
Place oil, garlic and tomatoes in a large, non-stick frying pan over low heat. Cook, stirring occasionally, for 3 to 5 minutes or until tomatoes are warm but still firm. Remove from heat.
Stir in vinegar. Spoon onto a plate. Sprinkle with basil. Season with salt and pepper. Serve.
Ok so there were none of these yellow grape ones at my local Woolworths yesterday. I don't think it is the season for them now so I just bought a zucchini and I'll dice that instead!