Italian Omelette      Veg   HT  MC    Italian    40mins

Serves 4    Hot  Vegetarian  Vegetables  Herbs  Main Course   Gluten Wheat Free  Italy  Europe

Ingredients

For the Tomato Sauce

1 x 400g/14oz tin Tomatoes

2 tbsp Onion, finely chopped

1 tbsp Olive Oil

¼ teasp Dried Basil

¼ teasp Sugar

Other ingredients

75g/3oz Ricotta Cheese

2 tbsp Double Cream

2 tbsp grated Parmesan Cheese

25g/1oz Gruyere Cheese, grated

6 tbsp Green Beans, cooked, diced

2 tbsp freshly chopped Parsley

7 Eggs

25g/1oz Butter

2 tbsp Olive Oil

Instructions

1. Prepare the tomato sauce by heating the olive oil in a small saucepan, add the finely chopped onion and sauté for 3 - 4 minutes until soft and golden. Then add the canned tomatoes, with their juices, the dried basil and the sugar. Season lightly with salt and freshly ground black pepper.

2. Simmer the sauce for about 20 minutes until reduced and thickened, stirring and mashing occasionally with a wooden spoon. Remove the pan from the heat and press the contents through a sieve. Correct the seasoning and keep the sauce hot.

3. Prepare the omelet mixture. In a bowl, beat together the Ricotta cheese with the cream and grated Parmesan and Gruyere. Stir in the diced green beans and coarsely chopped parsley, then season to taste with salt and freshly ground black pepper.

4. In a separate bowl, stir the eggs vigorously with a fork until thoroughly blended. Pour on to the Ricotta mixture and mix well.

5. Place a 20cm/8 inch omelette pan over high heat. Add the butter and olive oil and swirl over the base and sides of the pan. When the fat is hot but not coloured, pour in the omelet mixture. Leave for 1 minute, then stir with the flat part of a fork 2-3 times. Reduce heat to medium-low.

6. With a palette knife, lift the far edge of the omelette and tilt the pan so that the raw egg runs on to the base. As soon as the omelet is set and golden underneath but still very moist on top, slide it out of the pan on to a heated serving plate. Serve immediately with the hot tomato sauce.

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