Mozzarella and Tomato Sauce Omelets

Ingredients

  • 8 ounces mozzarella, grated
  • 6 tablespoons butter
  • 6 teaspoons water
  • 12 eggs
  • Salt and pepper
  • ¼ teaspoon sugar
  • 1 teaspoon dried basil, crumbled
  • + 6 more ingredients
    • 1 teaspoon dried marjoram, crumbled
    • 1 28-ounce can Italian plum tomatoes, drained, juices reserved, chopped
    • 2 tablespoons olive oil
    • 2 celery stalks, cut into 2-inch pieces
    • 2 carrots, peeled, cut into 2-inch pieces
    • 1 small onion, quartered

1. 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 sauté until tender and beginning to brown, about 15 minutes. Add tomatoes, reserved juices, herbs and sugar. Season with salt and pepper. Cover ...

View full recipe at SpringPad

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