Now is the time to raid the freezer for any remaining oven dried tomatoes from last season. Marry them with creamy eggs, sweet caramelized onion, and fresh, crisp arugula for a breakfast to remember.
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 2 omelets
2-3 tablespoons cold water
3 tablespoons olive oil
1 onion, thinly sliced
1/2 cup oven dried tomatoes
3 tablespoons Parmesan cheese
1 cup coarsely chopped arugula
Whisk the eggs in a large bowl, then whisk in 2-3 tablespoons cold water. Set aside.
Heat 2 tablespoons of the olive oil in your omelet pan or skillet over medium low heat and saute the onions for 5-6 minutes, turning once or twice, or until the onion begins to soften and turn translucent. Add the tomatoes and cook for another 2 minutes. Scrape the onion and tomato into a bowl or plate alongside the omelet pan.
Add the remaining 1 tablespoon of the olive oil the the pan. Pour in half of the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula. Arrange half of the onions and tomatoes on one side of the omelet, and sprinkle with half of the Parmesan and half of the arugula. Using a spatula, gently fold the opposing side over this filling. Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.
Photo and Recipe by Tod Dimmick