Layered Mini Omelets with Tomato Sauce
|Tomato sauce and garnish:|
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped onions||3⁄4 Cup (12 tbs)|
|Canned plum tomatoes/Canned coreless tomatoes||28 Ounce (1 Can Or 796 Milliliter)|
|Granulated sugar||1⁄2 Teaspoon|
|Freshly ground pepper||1 Pinch|
|Chopped fresh basil/1 teaspoon crushed dried basil||1 Tablespoon, crushed|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Grated mozzarella cheese||4 Ounce (About 1 Cup Or 125 Gram)|
|All purpose flour||3 Tablespoon|
|Butter||2 Tablespoon (Approximately)|
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.