Recipe courtesy of Jesse Ziff Cool
Tomato, Avocado and Basil Omelet Over Grilled Bread
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 281
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 42
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 60
- Sodium
- 515
Ingredients
3 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
4 (1 to 1 1/2-inch thick) slices Italian bread)
6 eggs
3 tablespoons chopped Italian parsley, plus more for garnish (optional)
Salt and freshly ground pepper
4 to 6 thick slices ripe tomato
1 small avocado, peeled and sliced
6 to 8 basil leaves, chopped, plus more for garnsih (optional)
Grated provolone cheese (optional)
Directions
- Preheat the broiler or oven to 400 degrees. In a small bowl, combine 1 tablespoon of the olive oil with garlic, and let sit for 10 minutes. Brush 1 side of the bread with the seasoned oil, and put it under the broiler until lightly browned, 2 or 3 minutes. Set the bread aside and leave the broiler on. Whisk the eggs with the parsley and salt and pepper to taste. Heat an 8 to 10-inch skillet over medium heat, and add 1 tablespoon of oil, swirling the pant to coat the bottom. Pour in half the egg mixture. Use a spatula to push the cooked egg toward center, tilting the pan in a circular motion so that the uncooked egg flows to the outside. When the eggs are no longer runny, remove the omelet from the heat and arrange half the tomato, avocado, and basil on top. Put under the broiler until the eggs are cooked and the vegetables are warm, about 2 minutes. Using a spatula fold the omelet in half, sprinkle it with cheese if you wish and then fold it in quarters. Cover it to keep, and cook the second omelet in the same way. Arrange the grilled bread on 2 plates and put the omelets on top. Garnish with basil or parsley if you choose. Serve immediately.