Recipe: Tomato, Garlic Crouton and Pesto Omelet

TOMATO, GARLIC CROUTON AND PESTO OMELET

"Omelets are fast and satisfying, as good at lunch and dinner as they are at breakfast. Here's one that celebrates the flavors of the Mediterranean in every forkful. Serve with home fries or at dinner with a small serving of seafood. (This makes more croutons that you will need; save the leftovers for soup or salad)."

FOR THE CROUTONS:
4 slices whole wheat bread (sturdy white or wheat bread)
1 tablespoon olive oil
1 clove garlic, minced
FOR THE OMELET:
2 large or extra-large eggs
1 teaspoon water
1 pinch salt
1 tablespoon unsalted butter
1/3 cup grated mozzarella cheese
2 tablespoons pesto (homemade or store-bought)
1/2 large Florida tomato, cut into bite-size chunks

TO MAKE THE CROUTONS:
Preheat the oven to 300 degrees F.

Cut the bread into cubes and toss with the oil and garlic in a bowl. Spread the cubes on a baking sheet and toast them for 15 to 25 minutes, until golden brown. Transfer to a plate to cool.

WHEN YOU'RE READY TO MAKE THE OMELET:
Have all the ingredients nearby. Crack the eggs into a small bowl, add the water and salt, and beat lightly.

Place a nonstick omelet pan over medium-high heat and add the butter. When it starts to sizzle, add the eggs. Stir the eggs with a fork in a circular motion. When the eggs start to set and form curds, spread them out evenly across the bottom of the pan. Immediately turn the heat to very low. Wait a few more seconds and, when the top layer of egg is almost entirely set, sprinkle the cheese over the surface. Dot the surface with the pesto. Scatter the tomatoes and a handful of the croutons over half of the omelet and fold the other half over the filled side. Slide the omelet out of the pan and serve at once.

Source: Florida Tomato Committee