Salami, Oven-Roasted Tomato, Mozzarella, and Basil Omelette

Name: Salami, Oven-Roasted Tomato, Mozzarella, and Basil Omelette
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 6 cherry tomatoes, sliced in half; 2 tbsp. olive oil; Kosher salt and freshly ground black pepper, to taste; 2 oz. thinly sliced salami, cut into ¼" strips; 2 tbsp. unsalted butter; 6 eggs; 1 oz. fresh mozzarella, torn into ½" pieces; 6 basil leaves

Serves
serves 2

YOSSY AREFI

Roasting cherry tomatoes in an oven brings out their natural sweetness; salty salami is a perfect counterpoint.

Ingredients

6 cherry tomatoes, sliced in half
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
2 oz. thinly sliced salami, cut into ¼" strips
2 tbsp. unsalted butter
6 eggs
1 oz. fresh mozzarella, torn into ½" pieces
6 basil leaves

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Instructions

Step 1

Heat oven to 375°. Mix tomatoes, ¼ cup oil, salt, and pepper on a rimmed baking sheet; bake, stirring occasionally, until slightly dry and caramelized, 12-15 minutes. Set tomatoes aside to cool.

Step 2

Heat remaining oil and salami in a 12" nonstick skillet over medium-high heat; cook, stirring occasionally, until browned and crisp, 5 minutes. Using a slotted spoon, transfer salami to paper towels to drain. Wipe out skillet and add butter; return skillet to medium heat. Whisk eggs, salt, and pepper in a bowl and add to skillet; cook, stirring occasionally, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Add tomatoes, salami, cheese, and half the basil. Slide half the omelette onto a plate and using spatula, fold remaining omelet over the filling; garnish with remaining basil.

Heat oven to 375°. Mix tomatoes, ¼ cup oil, salt, and pepper on a rimmed baking sheet; bake, stirring occasionally, until slightly dry and caramelized, 12-15 minutes. Set tomatoes aside to cool.
Heat remaining oil and salami in a 12" nonstick skillet over medium-high heat; cook, stirring occasionally, until browned and crisp, 5 minutes. Using a slotted spoon, transfer salami to paper towels to drain. Wipe out skillet and add butter; return skillet to medium heat. Whisk eggs, salt, and pepper in a bowl and add to skillet; cook, stirring occasionally, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Add tomatoes, salami, cheese, and half the basil. Slide half the omelette onto a plate and using spatula, fold remaining omelet over the filling; garnish with remaining basil.