Italian Egg Omelette with Basil, Tomatoes and Balsamic Reduction

omelette

This weekend, I brought together a breakfast staple – egg omelette – with flavors of Italy, tomatoes, basil and balsamic vinegar. It’s such a fragrant way to start the day and reminiscent of Mediterranean cuisine. Enjoy with soft mozzarella if you want to fill up further. Enjoy!

Morning glowry:

Egg Yolk: contains 100% of the entire egg’s vitamins K, D, E, and A content as well as more than 90 percent of the thiamin, calcium, iron, zinc, folate, and vitamins B6 and B12. Although it does contain cholesterol, egg yolks do not cause heart disease. Research has shown that when people consume some 3-4 eggs per day (with the yolk), cholesterol levels do not increase and,  if they change at all, they usually improve! The egg yolk also contains the long-chain omega-3 fatty acid DHA, which is necessary for brain and eye function, as well as the long-chain omega-6 fatty acid, arachidonic acid, which is necessary for healthy skin, hair, libido, reproduction, growth and response to injury.

Italian Omelet with Balsamic Glaze

Serves 3-4

Ingredients:

  • 6 eggs
  • 1 tablespoon butter
  • 1 zucchini, chopped
  • 1 white onion, diced
  • 1/2 teaspoon salt and pepper, each
  • 2 tomatoes, chopped
  • 1/2 cup chopped basil
  • 1/2 cup chopped parsley (I used rocket, but I know it’s not as widely available, so parsley works too)
  • 1/2 cup balsamic vinegar
  • Slice mozzarella cheese as a complement (optional)

Directions:

While you prepare the omelette, pour the balsamic vinegar in a small pan over medium heat and let that simmer slowly til it cooks to a glaze. The water in the vinegar will evaporate, leaving behind a balsamic sauce with a thicker consistency.

Melt the butter in a medium-sized cooking pan and add the onions, salt and pepper and cook until beginning to become translucent. Then toss in the zucchini. Cook until the zucchini is tender. Add the tomatoes!

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Let the veggies cook for a few more minutes or until the tomatoes break down. In a bowl, crack the 6 eggs, whisk them lightly, and stir in the chopped basil and parsley.

omelet3

Pour the eggs atop the vegetables, making sure it is evenly distributed throughout the pan. Use a fork to pull in the sides toward the center to allow more of the egg to cook.

omelet5

When you begin to see cooked egg form closer to the center of the pan, through the veggies, remove the pan from the stove and place it into a broiler for 1-2 minutes, or until the top of the omelet is cooked to your liking. Before popping it into the broil, you can add cheese on top for a more decadent touch. Remove from the broiler oven and cut to serve. Pour balsamic reduction atop each slice.

omelet4

Bon Appetit!

xo Aylin

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  • http://hampiesandwiches.blogspot.com/ Eileen

    I love the sheer volume of beautiful vegetables in this omelet! And the balsamic reduction sounds wonderful–such a pungent counterpoint. Hooray!