Saturday, April 16, 2011

Tomato Omelette Envelopes

Delicious omelettes, filled to capacity with warm tomato, onion and melting Camembert cheese. Simple and lovely. This recipe can make either 2 HUGE omelettes or 4 normal sized omelettes.
This recipe is courtesy of “15 Minute Vegetarian” by Matthew Drennan.
  • 1 small onion, cut in thin wedges
  • 4 tomatoes, cut in thin wedges
  • 2 tbsp vegetable oil
  • 4 eggs
  • 2 tbsp snipped chives (or 1 tsp dried basil)
  • 4 oz Camembert cheese, rinded and diced
  • salt and pepper
  1. Heat 1 tbsp of the oil in frying pan. Cook onion for 2 minutes over moderate heat. Raise the heat and add the tomatoes. Cook for a further 2 minutes, then remove from the heat.
  2. Beat the eggs with the herbs in a bowl. Add S&P to taste. Heat the remaining oil in an omelette pan. Add half the egg mixture and tilt the pan to spread thinly. Cook for 1 minute, flip the omelette and cook for 1 minute more. Remove from pan and make 2nd omelette. 
  3. Return the tomato mixture to high heat. Add the cheese and toss the mixture over the heat for 1 minute until the cheese starts to melt. 
  4. Divide mixture between the omelettes and fold them over. Serve at once.

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