There truly is nothing better than a Jersey tomato. Whether you pick them fresh from your garden or buy them at the Farmers’ Market, they’re like a little piece of heaven. My favorite way to eat them is all alone, with just a little sprinkle of salt. But when they are so abundant during these summer months I like to use them when ever and where ever I can.
This bruschetta omelet is great for breakfast, brunch or a light dinner. It’s quick and easy to prepare, and when you bite into it, the flavor just screams summertime.
4 eggs, lightly beaten
2 tablespoons water
3 tablespoons fresh chopped basil, divided
salt and pepper
1 teaspoon unsalted butter
1 Jersey tomato, chopped (about 1 cup)
1 tablespoon finely chopped red onion
1 small clove garlic, pressed
1 teaspoon balsamic vinegar
1 teaspoon olive oil
1 ounce goat cheese
Beat eggs, water, 1-1/2 tablespoons basil, 1/4 teaspoon salt and 1/8 teaspoon pepper until frothy.
Combine tomato, onion, remaining basil, garlic, vinegar, oil and salt and pepper to taste, set aside.
Heat butter in a 10-inch skillet over medium-low heat until melted. Pour egg mixture into skillet. Cook for about 6 minutes, as the edges set, lift the edges gently and tilt the pan, allowing the uncooked egg to run under the cooked egg mixture. Repeat as needed, until egg mixture is almost set.
When the omelet is almost set, spoon half of the tomato mixture down the center of the omelet, top evenly with goat cheese. Fold the omelet over the tomato mixture, cover and continue to cook until eggs are set and cheese is melted, about 5 minutes.
Slide omelet onto plate and top with remaining tomato mixture.
