I started this morning with some wonderful grape tomatoes, some mozzerrella “pearls”, some fresh basil and parsley. My mission, create a great new breakfast that used all these wonderful flavors.
First, I took some good, unfiltered extra virgin olive oil and put it about 1 inch high in a small skillet. I peeled and crushed 2 garlic cloves and added to the oil, turning on the heat until I could see the garlic just beginning to cook. I added the grape tomatoes and cooked until the peels started separating from the tomatoes. Using a slotted spoon, I removed the tomatoes into a pie plate and when cool enough, removed the peels and lightly salted.
Into the same oil, I added whole large basil leaves to fry until they turn dark green and crispy. Remove from the oil and drain on paper towels. Lightly salt. These were the garnish.
I then made a very simple omelette, using 2 eggs per person, some freshly ground black pepper, some chopped parsley and some grated pecorino romano cheese. In a heated omelette pan with a splash of olive oil, I added this mix. When the bottom was set, I lifted it with a spatula to let the uncooked egg run under and then, when this was cooked, quickly turned the thin omelette over in the pan, finished cooking and folded into thirds. I placed this on a warm plate, topped with 5 or 6 of the poached tomatoes, equal quantity of drained mozzerella pearls, a sprinkle of freshly ground black pepper and some thin slices of fresh basil leaves. The omelette was topped with the fried basil leaf, served with slice of lightly toasted Rock Hill pane bello batard and a thin slice of good prosciutto.
The plates came back empty, even the juices cleaned up with the batard.
And, an added bonus, some leftover EVOO flavored with garlic, tomatoes and basil to use in some other wonderful dish!
Buon Apetito!