Tomato omelette

September 16, 2006

Tomato omelette

Brunch is a wonderful concept. Breakfast for layabouts. An excuse to start the day with such gastro-oddities as devilled kidneys, hot-smoked fish, muffins and hollandaise sauce, perhaps even cold curry.

Brunch seems to conjure up bygone times. The indian summer of the Empire. Lazy Edwardian mornings, playing crouquet on obsessively manicured lawns. Punting down the Isis. Jolly japes and pin-stripe slacks. That kind of malarkey.

Today we celebrated the arrival of the weekend with a brunch of sweet, creamy coffee and tomato omelette, cooked Lizzy David-style.

Tomato omelette

1. For two people, take 3 or 4 tomatoes. Skin them. Chop them into small pieces. Stew slowly in butter, with plent of seasoning and a touch of white sugar. You want a thickish sauce. Add fresh herbs such as parsley or marjoram if you’ve got any in the fridge or garden.

2. Whisk together four eggs. Season. Add a gulp of butter to your usual omelette or pancake pan and place over a medium heat. When the butter starts to froth, add half the beaten eggs.

3. Straight away, as the eggs begin to set, use a spatula to pull an edge of the omelette towards the centre. Tip the pan to allow the egg mixture to pour round, filling the gap. Do this a couple of times.

4. When the omelette still has some soft egg on the surface, add a tablespoon or so of the tomato mixture in a line down the centre. If you like, sprinkle with some grated parmesan.

5. Roll the omelette over the tomato, and slide on to a plate.

Best consumed with crusty bread and the Guardian Sports section; with the Archers omnibus harmlessly burbling along in the background, anticipation of Arsenal v Man U building.

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4 Responses to “Tomato omelette”

  1. brown rice Says:

    Stumbled across your site and, as a fellow Riverford Organic Box receivee, just wanted to say how much I’ve enjoyed it so far.

    Have courgettes griddling, so must go but hope to glean more of your wisdom (veggie-wise) soon.

  2. gastropunk Says:

    brown rice, glad you like the site, hope your griddled courgettes turned out nice and stripey

  3. Clare Says:

    Hi Gastropunk,

    I’ve been investingating new organic-themed blogs and stumbled across yours. I can see I shall be returning again and again for some good food ideas. I don’t suppose you’ve got any unusual recipes for pumpkin soups you could pass my way?

  4. gastropunk Says:

    hi clare,
    must admit i’ve never made a pumpkin soup. don’t think i’ve ever received a pumpkin in a veg box either. i imagine pumpkin would enjoy the company of warm, fragrant spices like coriander seed or perhaps nutmeg. does anyone else have a favourite pumpkin soup recipe to share?


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