The Seattle summer has been very hot this year. As a result, many people has managed to grow sweet and juicy tomatoes right at their backyard! My friend Nastya shared some of her delicious vegetables with me and inspired to recreate my favorite omelet with tomatoes. I added some fresh zucchini and cheese for extra flavor. It used to be out regular breakfast meal during the time I have spent at my grandma’s “dacha”.
Makes 4 servings
Ingredients:
- 2 tsp olive oil
- 1 medium onion, diced
- 2 small zucchini, diced into matchsticks
- 4 large eggs
- 4 large egg whites
- ¼ cup Asiago cheese, grated
- salt and fresh pepper
- 2 medium ripe tomatoes, thinly sliced
crosswise
Directions
Preheat oven to 400°F.
Heat oil in a 10-inch skillet over medium-low heat. Stir in
onion and cook until slightly golden, about 5 to 7 minutes. Add zucchini,
increase heat to medium-high, season with salt and pepper and cook 2 to 3
minutes or until the moisture dries up, stirring occasionally.
In a medium bowl whisk eggs, egg whites, Asiago, salt and
pepper.
Pour the eggs into the skillet making sure they cover all
the vegetables. Arrange tomatoes in an on top and season with salt and pepper.
When the edges begin to set (about 2 minutes) move skillet to oven. Cook about
16 to 18 minutes, or until omelet is completely cooked. Serve warm, cut into 4
pieces with a warm toast.