FW: PELOPONNESUS TOMATO OMELET

PELOPONNESUS TOMATO OMELET          Barfield 1992

6 servings

 

Olive oil to coat heavy large broiler proof slope-sided skillet

 

5 green onions (including 3 inches of green tops), chopped

 

6 small or 3 large ripe tomatoes, peeled, sliced 1/3 inch thick

 

Salt and freshly ground pepper

 

1 cup grated mizithra, hard ricotta or dry Monterey Jack cheese (3 oz)

 

1 Tablespoon chopped fresh oregano or basil, crumbled

 

9 eggs, beaten to blend

 

¼ cup minced fresh parsley leaves

 

 

Heat oil in pan over medium heat.  Add onions and cook until soft, about 10 minutes, stirring occasionally. 

 

Arrange layer of tomatoes over onions.  Season with salt and pepper.  Cover and simmer until tomatoes are tender, uncovering for last few minutes of cooking to evaporate excess liquid.

 

Preheat broiler.  If moving to another pan, spray first with Pam or olive oil.

 

Sprinkle cheese and oregano over tomatoes.  Reduce heat to low, pour eggs over and cook without stirring until eggs are almost set, about 9 minutes.

 

Position rack 6 inches from broiler.  Place skillet under broiler until eggs are completely set and top of omelet is golden brown, about 2 minutes.

 

Slide omelet out onto serving platter  (or leave in skillet) and top with parsley.  Cut into wedges to serve.

 

NOTE…. I have done this multiplied by four, in a large rectangular turkey roaster, using 36 eggs and served to 24 people.  Cut into squares.

 

 

 

Served at Chicken Paradise in San Antonio, Texas

www.chickenparadise.com