One of my favorite childhood memories of mealtime was the infrequent, much anticipated installment of "Breakfast for Dinner." Those rare occasions usually came on night's when the regulars just wouldn't please the crowd at the dinner table. My husband and I have gradually resurrected this concept, periodically throwing omelettes or Fritatta's into the menu. I have played many times with ingredients for a tasty omelette; for this one I took the idea of a margherita pizza and added a little bacon to fill it out.
Ingredients
**A note for my own concoctions: I am terrible about exact measurements (which fortunately, aren't a requirement for an omelette). As with my marinara sauce, I have a base from which I start and then really just prepare to my own taste.
Roma tomatoes, chopped
Garlic, finely minced
Onion, finely minced
Basil, chopped
Bacon, fried and broken up
Two eggs (per omelet)
Two to three tablespoons of milk
Fresh mozzarella, cubed
Salt and black pepper to taste
Olive oil
General Instructions
General InstructionsSaute the onions and garlic in olive oil until tender. Beat eggs, milk, and salt and pepper to taste in a small bowl. Spray with cooking spray and heat over medium to medium-high heat. Add egg mixture. Add mozzarella, bacon, tomatoes, basil, and onion and garlic to taste. Allow egg mixture to set partially, then fold omelette over.
Suggestions
In general I prefer my omelettes to be almost completely cooked through, leaving the slightly runnier version to those less faint of heart. I have had runnier versions, I just prefer the consistency of a more thoroughly cooked omelette. Instead of merely folding my omelettes in half, I do a partial fold and finish the omelette with a third fold to end with something more crepe-like. I tend to fill my omelettes pretty heartily filled with ingredients and this approach seems to make for a less messy, more contained finished product.
Opinion
In general I prefer my omelettes to be almost completely cooked through, leaving the slightly runnier version to those less faint of heart. I have had runnier versions, I just prefer the consistency of a more thoroughly cooked omelette. Instead of merely folding my omelettes in half, I do a partial fold and finish the omelette with a third fold to end with something more crepe-like. I tend to fill my omelettes pretty heartily filled with ingredients and this approach seems to make for a less messy, more contained finished product.
Opinion
This omelet will continue to be one of my favorites, definitely receiving a solid 4. I love a good margherita pizza (if in the Indianapolis area, check out Eh! Formaggio) making this omelette a lighter, and healthier, tribute. The basil and tomatoes lend a wonderful fresh flavor with the onions and garlic adding a bold touch. I like to add the bacon, giving an extra texture and beefing up the breakfast for dinner theme just a tad. I would recommend this one for breakfast, lunch or dinner!
