Tuscan Omelet Affogata

By Mike_67

A Williams Sonoma frittata recipe modified to omelets.
The photo is the frittata version.

Ingredients

• 6 eggs
• ¼ cup Parmigiano-Reggiano cheese
• Salt and freshly ground pepper, to taste
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried fennel
• 4 ounces Boca crumbles
• ½ small yellow onion, cut into ¼ inch slices
• 1 red bell pepper, seeded and cut into ¼ inch slices
• 1 cup tomato sauce
• 6 ounces shredded mozzarella cheese
• 8 fresh basil leaves, thinly sliced

Preparation

Step 1

Place eggs, Parmigiano-Reggiano, salt, pepper in large measuring cup. Stir and set aside.

Over medium-high heat, warm 1 tablespoon olive oil in skillet. Cook onion and bell pepper 3-4 minutes. Reduce heat to medium and cook 5 minutes more. Add Boca crumbles and fennel and cook another 5 minutes. Stir mozzarella into Boca-vegetable mixture. Set skillet aside.

Spray 2 omelet pans with Pam and heat to 300°F.

Add half of egg-cheese mixture to each pan. Cover and cook over medium heat for 4 minutes. Add half of Boca mixture and cook 3 minutes more.

Pour tomato sauce onto center of omelets and gently spread to edges. Broil 3-5 minutes. Slide onto serving plate, sprinkle with basil and serve.