Great Tasting Caramelized Onion and Tomato Omelet

Caramelized Onions add the Magic Touch to This Delicious Breakfast Omelet. Like making fine wine, sometimes it takes a little more time to make something that is truly special. This one will take around 45 minutes but once you taste it you will realize that your time was well spent.

The grape tomatoes add to the texture, and the Jalapeno pepper adds a little heat and flavor. Try this one next time you have a little extra time, like on a Saturday or Sunday morning.

Caramelized Onion and Tomato Omelet

1 medium yellow onion (peeled, halved, sliced, and half rings separated)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
4 eggs whisked together
10 fresh grape tomatoes
1 jalapeno pepper, minced(optional)
1 large slice cheddar or longhorn cheese

Instructions

1 - Caramelize the onion by heating 1 tbsp of olive oil on high heat, then stirring thoroughly to completely coat onion pieces then reducing to low heat and cooking 20-25 minutes stirring occasionally until onions are golden brown.
2 - Add the jalapeno pepper(if used), and cook another minute
3 - Puree' the tomatoes in a food processor or blender, then turn up the heat on the skillet and add the puree' to deglaze the skillet.
4 - Continue to cook stirring continuously until most of the water has evaporated and the tomatoes are starting to caramelize.
5 - Remove the mixture and set aside, then add the other tbsp of olive oil and stir well to do an oil deglaze.
6 - Add the eggs and whisk in the skillet until partially set (this will only take a few seconds at high heat.
7 - Remove the skillet from the heat, add back the onion tomato mixture and fold the partially set eggs over on it
8 - Place a large slice of cheese over it and put in preheated oven at low temperature to melt the cheese.

Remove and serve immediately.

Serves 2

The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. The website is http://www.frankernhart.com