| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
July 1990 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Onion; quartered |
| 2 |
|
Carrots; peeled, cut into |
|
|
; 2-inch pieces |
| 2 |
|
Celery stalks; cut into 2-inch |
|
|
; pieces |
| 2 |
tb |
Olive oil |
| 1 |
|
28 ounce can Italian plum tomatoes; drained, juices |
|
|
; reserved, chopped |
| 1 |
ts |
Dried marjoram; crumbled |
| 1 |
ts |
Dried basil; crumbled |
| 1/4 |
ts |
Sugar |
|
|
Salt and pepper |
| 12 |
|
Eggs |
| 6 |
ts |
Water |
| 6 |
tb |
Butter 8 ounces mozzarella; grated |
INSTRUCTIONS
Place first 3 ingredients in processor. Chop finely using on/off turns.
Heat oil in heavy large saucepan over medium heat. Add chopped vegetables
and saute until tender and beginning to brown, about 15 minutes. Add
tomatoes, reserved juices, herbs and sugar. Season with salt and pepper.
Cover partially and simmer until tomato sauce thickens, stirring
occasionally, about 35 minutes.( Can be prepared up to 1 month ahead.
Freeze.)
Whisk 2 eggs with 1 teaspoon water until well blended. Melt 1 tablespoon
butter in nonstick skillet over medium heat. Pour egg mixture into skillet.
Using spatula, lift edges of eggs as they cook, letting uncooked part run
underneath until omelet is cooked but still creamy. Spoon 2 tablespoons
tomato sauce over half of omelet. Sprinkle with 2 tablespoons mozzarella.
Slide out onto plate, folding omelet over filling. Keep warm. Repeat
process with remaining eggs, water, butter, sauce and cheese. Spoon any
remaining tomato sauce over omelets.
Serves 6.
Bon Appetit July 1990
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