TOMATO, GARLIC, CROUTON AND PESTO OMELET
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.
YIELD: 1 serving
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TOMATO AND POTATO CASSEROLE
Layers of potatoes simmer gently between layers of tomatoes in this
aromatic main dish. The semolina helps to thicken the juice thrown off
by the tomatoes, leaving a broth with lots of body and flavor.
1/2 cup freshly grated Parmesan cheese
2 tablespoons semolina
2 tablespoons chopped fresh oregano or 2 teaspoons dried
4 large Florida tomatoes, cored and sliced 1/8-inch
thick
Salt and freshly ground pepper to taste
6 to 8 medium-size all-purpose potatoes, very
thinly sliced
1 small onion, minced
Preheat the oven to 400
degrees and butter a deep 10-inch round casserole
or gratin dish. In a small bowl, mix the Parmesan
cheese, semolina, and oregano and set aside.
To assemble, put a layer
of tomatoes in the bottom of the casserole,
Salt and pepper lightly, then cover with about
2 tablespoons of the Parmesan mixture. Put a layer of
slightly overlapping potatoes on top of the
tomatoes. Salt and pepper lightly and sprinkle
with minced onion. Continue this layering, ending
with the tomatoes and cheese mixture.
Cover the casserole with
foil and bake for about 1-1/4 to 1-1/2 hours,
until the potatoes are tender. Uncover, then
let the dish sit for 5 minutes before serving.
YIELD: 4 to 6
servings
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