Caramelized Onion and Tomato Omelet

Caramelized Onion and Tomato Omelet

This tasty breakfast omelet is a little "technique-y" and requires extra time because of the caramelizing steps, but it's worth it because it makes a really delicious omelet. The combination of the caramelization of not only the onion but also the tomato brings out the sweet taste of both. The fast part in the process is cooking the eggs. It's done at a high temperature and with a whisk. It's a little like a "stir fry". The tricks in the process are knowing how to keep an oil level on the bottom of the pan to avoid sticking, while cooking the egg to a point where it is partly set but still creamy.

Ingredients

1 medium yellow onion (peeled, halved, sliced, and half-rings separated)

2 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

4 eggs, whisked together

10 fresh grape tomatoes

1 tsp minced jalapeno pepper (optional)

1 large slice of cheddar or longhorn cheese

1 - Caramelize the onion by heating 1 tbsp of olive oil on high heat, adding the onions, stirring to coat all with oil, then reducing to low heat and cook 20-25 minutes stirring occasionally until the onions are golden brown.

2 - Add the Jalapeno pepper (if used) and cook another minute.

3 - Puree' the tomatoes in a food processor or blender, turn up the heat and add the puree to deglaze the skillet.

4 - Continue to cook stirring continuously until most of the water has evaporated and the tomatoes are starting to caramelize.

5 - Remove the mixture and set aside, then add the other tbsp of olive oil and stir to do an oil deglaze..

6 - Add the eggs and whisk in the skillet until partially set (this will only take a few seconds at high heat).

Remove the skillet from the heat add back the onion tomato mixture and fold the partially set egg over on it.

7 - Place a large slice of cheddar or longhorn cheese over it and put in a preheated oven for just enough time to melt the cheese.

Remove and serve immediately.

Serves 2

Note - Don't worry if you get some sticking to the bottom of the skillet. Depending on your technique this omelet may either look great or awful, but it will taste great! By Frank Ernhart