Breakfast Friday: Pesto + Roasted Tomato Omelet
/I have 2 things to tell you about today.
1. This omelet.
2. Something really cool.
I’ll try to keep this short. I know it’s Friday. And you have better things to do like eat office doughnuts and Snapchat your coworker asking if it’s beer:30 yet. Truth:I actually have no idea what Snapchat is.
1. This omelet was a happy accident thanks to my husband. I had a little belated birthday breakfast cooked for me this past Sunday and now I hope he’s ready to do the same thing every single week for the rest of my life.
I’m like, why did you not tell me you can make all of this deliciousness and I can sit on the couch and stare at the wall or read the 187,000 pages of Restoration Hardware catalogues that were dropped at my door a month ago [you too?] while you cook!? This is bliss. Truth: The pack of 10 HUGE catalogues were actually recycled without even cracking open 1 page. WHY did they send those?
Don’t get me wrong, I LOVE cooking. But oh man, when someone else cooks for me at home I feel like I’m on vacation.
Chris doesn’t cook very often but whenever he does it’s always pretty dang impressive. And he’ll do things I never even thought to do!
For instance: He looked up cooking breakfast potatoes and found some site that suggested slicing them with the onion and garlic and par-boiling everything. It supposedly helps rid some of the starchiness and helps them cook in the pan a bit faster. And they were the best pan-fried potatoes ever.
THEN! Because he knows the way to my heart is through eggs, he poured a few whisked eggs in a pan. They were originally intended to be scrambled but he let the bottom set a few minutes too long to where they could no longer scramble. Then out of nowhere he grabs the pesto, slathers it on one half of the eggs, flips the other half over and POOF: Pesto Omelet. I was in the kitchen to see that part and was like, hi, you are an egg-genius.
You can see the entirety of our Sunday breakfast here. We ate on the porch and savored the morning. It was spectacular.
Remember when I said this post would be short? I LIED!
Immediately after breakfast I told him I HAVE to remake the pesto omelet. To eat again and to share with you fine people. The only thing I changed was pan-roasting a handful of grape tomatoes to throw in with the pesto. No cheese needed! The pesto creates a lovely creamy texture along with slightly undercooking the top of the omelet before flipping it over.
#2: The really cool thing.
You know I’ve been working with Earthbound Farm for quite awhile now [almost a year!]. Besides the monthly blog posts you see here I’ve also done some freelance photography work for them as well. So, what’s up next? I’m leaving this Sunday to head to EBF headquarters to teach food photography to a few of their staff members for three days! They have such a high volume of work that they need staff on site who can constantly be photographing their projects. And I’m going to get to train them!! What!? Is this real life? Yes it is. So stoked.
I’ll definitely be documenting the days and will recap some of my time there next week. I’m hoping to come back with a few new tips to share for my Food Photography Tip of the Week series, too! Stay tuned!
Now back to this plate of breakfast.
Pesto + Roasted Tomato Omelet
gluten-free, dairy free // yields 2 servings
- 1 tablespoon ghee or olive oil
- handful of grape or cherry tomatoes, halved
- 4 eggs
- 2-3 tablespoons pistachio pesto, or other
- salt + pepper
Melt about 1 teaspoon of ghee/oil in an 8-inch cast iron [or non-stick] pan over medium heat. Once hot, add the tomatoes to the pan and sprinkle with salt. Let cook for about 12-18 minutes, flipping every few minutes until the liquid has mostly cooked off and they look caramelized [refer photo 1]. Place tomatoes in a bowl.
Reduce heat to medium-low and let the pan cool down for a few minutes. Add in remaining ghee/oil. Whisk the eggs briskly for about 30 seconds. Pour eggs into the pan and swirl around to evenly distribute. It should sizzle a bit but not go crazy. You want the eggs to cook slowly. Let the eggs cook without stirring for about 2 minutes until the edges and bottom start to set.
Once the omelet starts to set gently lift up the edges with a spatula and tilt the pan towards that edge to help some of the uncooked egg run beneath. Place a cover over the pan and reduce heat slightly. Let cook until the top is slightly underdone [not runny but with a bit of shine to it]. About 2-4 minutes. Dollop the pesto on one half of the omelet and sprinkle the same halfwith roasted tomatoes.
Loosen the edges of the side with no toppings and carefully fold it over to cover the toppings. This should be very easy if your pan was greased well. Let cook 1 more minute then slice in half and serve immediately. Top with salt + pepper as desired.
Happy happy Friday! See you back here next week!
Ashley
