Ok, here's my omelet: Use usual omelet-making quantities upon the number of participants and your own taste of course.
- Cream at 15% fat (or 3% fat milk if you're concerned with calories and fat).
- Fresh whole Basil leaves
- Sun-dried tomatoes in olive oil
- Some freshly ground black pepper if you like it spicy (optional)
- Also optional, some cheese (ricotta works great here)
I my opinion, no additional salt is required as sun-dried tomatoes are already quite salty as is.
Cut the sun-dried tomatoes in 2-3 pieces, mix the eggs first then add the cream/milk, then add the whole leaves of basil and the pepper then finally the tomatoes and mix gently with a fork until you get a coherent, homogeneous preparation. Heat up a pan with some olive oil from the tomatoes' jar and pour the preparation into the pan while keeping the fire at a medium level. Wait 2-3 minutes then gently turn the omelet upside down but if it falls apart that's ok, just mix it in the pan and watch it neither doesn't burn nor overcook until it reaches your favorite cooking level (I like it "medium").
Wine pairing: dry champagne/sparkling for white or Sangiovese or Barbera (Israeli option: Tzuba Harmony or Lueria Rosso would do the trick).B'teavon
Consultant with Netofa Winery - Founder of KWSE -http://facebook.com/groups/kosherwinesharingandexperiences/ - Wine writer with ariskosherwine.eu/ and Israpresse.net