Layered Mini Omelets with Tomato Sauce Recipe


Preparation Time10 MinCooking Time2 Hr 0 Min
Ready In2 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientInterest Group


Tomato sauce and garnish:
 Butter1⁄4 Cup (4 tbs)
 Finely chopped onions3⁄4 Cup (12 tbs)
 Canned plum tomatoes/Canned coreless tomatoes28 Ounce (1 Can Or 796 Milliliter)
 Granulated sugar1⁄2 Teaspoon
 Freshly ground pepper1 Pinch
 Chopped fresh basil/1 teaspoon crushed dried basil1 Tablespoon, crushed
 Salt To Taste
 Freshly grated parmesan cheese1⁄3 Cup (5.33 tbs)
 Grated mozzarella cheese4 Ounce (About 1 Cup Or 125 Gram)
For omelets
 All purpose flour3 Tablespoon
 Salt1⁄2 Teaspoon
 Milk3 Tablespoon
 Butter2 Tablespoon (Approximately)

Nutrition Facts

Serving size

Calories 568 Calories from Fat 352

% Daily Value*

Total Fat 40 g61.2%

Saturated Fat 20.7 g103.6%

Trans Fat 0 g

Cholesterol 607.7 mg

Sodium 1314.2 mg54.8%

Total Carbohydrates 23 g7.7%

Dietary Fiber 2.6 g10.3%

Sugars 8.9 g

Protein 30 g59.7%

Vitamin A 58.2% Vitamin C 56.6%

Calcium 39.2% Iron 18.1%

*Based on a 2000 Calorie diet


Tomato Sauce and Garnish: In medium saucepan, melt butter; cook onions over medium heat until translucent, 3 to 5 minutes: Add tomatoes, sugar and pepper; bring to boil, uncovered.
Reduce heat; break up tomatoes with fork or potato masher.
Cook, uncovered, until smooth and thickened, 45 to 60 minutes.
Taste and add basil and salt, if necessary. (Sauce can be prepared ahead and refrigerated or frozen.Bring to room temperature before continuing with recipe.)
Omelets: In large bowl, beat together eggs, flour, salt, pepper and milk.
In 6-inch (15 cm) omelet pan over medium heat, melt enough butter to cover bottom.
Pour in 1/4 cup (50 mL) omelet mixture and cook until set.
Turn over and cook other side briefly.
Transfer to lightly greased 8-inch (20 cm) ovenproof dish.
Continue cooking remaining egg mixture to make about 12 omelets.
Stack omelets on top of each other, separating each layer with spoonful of Tomato Sauce and sprinkle of Parmesan, reserving about 1/2 cup (125 mL) sauce.
Spoon reserved sauce over stack of omelets; sprinkle with moz-zarella.
Bake in 350°F (180°C) oven for 20 to 30 minutes or until cheese is melted and omelets and sauce are heated through.
For crusty top, broil for 2 to 3 minutes.
Cut into wedges and serve immediately.