summer omelette

courtesy of wikipedia

photographer:  jack gavigan

Borough Market in London, England on 28th November 2009

summer omelette with roasted tomatoes

appliances

10" cast iron pan

spatula

mixing bowl

fork or egg beater

cutting board

knife 

pot holders or thick towels for handling the hot pan

 

 

courtesy of wikipedia

photographer:  yuvalif

cast iron pan with blue handle

ingredients

1 medium sized yellow or white onion, sliced and chopped

2-3 cloves of garlic - peeled, sliced, and chopped

 

several red tomatoes on a vine, each cut into a few thick slices

6 large eggs

a few dashes of milk 

about a fist-sized mound of your shredded cheese of choice (examples: cheddar, asiago, or some mixture)

1-2 tablespoons of olive oil

sea salt, freshly ground black pepper, a few generous sprinkles of freshly dried basil

 courtesy of wikipedia

photographer:  raysonho @ grid engine

eggs in a supermarket

procedure

1.  preheat oven to 350 degrees;  prepare your onions, garlic, and shredded cheese.

2.  follow blog instructions for preparing roasted tomatoes with olive oil and garlic - here at this pasta recipe link - but do it in a cast iron pan instead, and using the seasoning indicated for this recipe.  In addition to sprinkling with chopped garlic, add chopped onion, too.

3.  roast in oven for about 1/2 hour - 40 minutes.

4.  while tomatoes are roasting, beat your eggs with the milk - when the tomatoes are ready (and carmelizing nicely), add your eggs to the cast iron pan, then your grated cheese (arranging as needed), and return to the oven for another 15 -20 minutes.

Serve and enjoy!  

Slice in pizza style wedges, garnishing each with a sprig of parsley or cilantro.  The wedges should come easily out of the pan with a spatula.

discussion

the cast iron pan renders this recipe especially iron rich, while also convenient. 

baked omelette can be served for breakfast, lunch, or dinner - and leftovers refrigerate nicely in sealed containers (no more than a day or two) for snacks or easy early morning protein.

for lunch or a light dinner, serve with salad, oven fries, or grain dishes - also, a very well chilled white wine. 

variations include adding other vegetables to the cast iron pan for roasting with the tomatoes, such as lightly oiled and seasoned asparagus, brussel sprouts, or broccoli.