Caramelized Onion and Tomato Omelet
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 minced jalapeno pepper, minced(optional)
1 large slice cheddar or longhorn cheese
1 - Caramelize the onion by heating 1 tbsp of olive oil on high heat,
then stirring thoroughly to completely coat onion pieces then reduceing
to low heat and cooking 20-25 minutes stirring occasionally until 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, then turn up the heat
on the skillet 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 well 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.
7 - Remove the skillet from the heat, add back the onion tomato mixture and fold the
partially set eggs over on it
8 - Place a large slice of cheese over it and put in preheated oven at low temperature
to melt the cheese.
Remove and serve immediately.
Note - Don't worry if you get a little sticking to the bottom of the skillet. Depending
on your technique, this omelet may look great or awful, but it will taste great!