TOMATO, GARLIC, CROUTON AND PESTO OMELET
Yield: 1 Serving
Omelets are fast and satisfying, as good at lunch and dinner as they are at breakfast. Here’s one that celebrates the flavors of the Mediterranean in every forkful. Serve with home fries or at dinner with a small serving of seafood.
4 slices sturdy white or whole-wheat bread
1 tablespoon olive oil
1 clove garlic, minced
2 large or extra-large eggs
1 teaspoon water
Pinch of salt
1 tablespoon unsalted butter
1/4 to 1/3 cup grated mozzarella cheese
2 tablespoons homemade or store-bought pesto
1/2 large Florida Tomato, cut into bite-size chunks
Preheat the oven to 300 degrees. Cut the bread into cubes and toss with the oil and garlic in a bowl. Spread the cubes on a baking sheet and toast them for 15 to 25 minutes, until golden brown. Transfer to a plate to cool.
When you’re ready to make the omelet, have all the ingredients nearby. Crack the eggs into a small bowl, add the water and salt, and beat lightly.
Place a nonstick omelet pan over medium-high heat and add the butter. When it starts to sizzle, add the eggs. Stir the eggs with a fork in a circular motion. When the eggs start to set and form curds, spread them out evenly across the bottom of the pan. Immediately turn the heat to very low.
Wait a few more seconds and, when the top layer of egg is almost entirely set, sprinkle the cheese over the surface. Dot the surface with the pesto. Scatter the tomatoes and a handful of the croutons over half of the omelet and fold the other half over the filled side. Slide the omelet out of the pan and serve at once.
Florida Tomato Commission
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