Home » Baked omelette with tomato confit and sour cream

Baked omelette with tomato confit and sour cream

by Ada Parisi
5 min read

A finger food, that portion becomes a delicious main course, by impressive ease but really, really tasty and also light: baked omelette with tomato confit and sour cream with chives. Try it and you tell me: I did it because I had some tomato confit advanced, I am always so many because I know that you keep well in the refrigerator a few days, and I didn't think it would come so good. The sour cream gave that extra soft touch, But if you prefer you can replace it with Greek yogurt: I recommend, If you prepare the sour cream, to make it at least 250 grams, then also this in the refrigerator is maintained long.

If you like omelets but light, made in the oven, take a look also at the Spanish omelette with grilled tomatoes, that of peas and beans, that of beans and peas.

Ingredients for a finger food for 6 people:

for the tomato confit

  • 20 cherry tomatoes
  • salt to taste
  • sugar as required
  • a few sprigs of fresh thyme and oregano
  • extra virgin olive oil as required

for the omelette

  • 5 eggs
  • 100 grams of grated Parmigiano Reggiano DOP
  • salt to taste
  • 2 tablespoons cream

for the sour cream

  • 250 ml of cream
  • the juice of half a lemon
  • a pinch of salt
  • a small bunch of chives

To prepare tomato confit: Preheat the oven at 100 degrees. Wash the tomatoes, dry them, cut them in half and arrange them on a baking tray lined with parchment paper. Sprinkle with sugar, salt and the thyme leaves and oregano and bake for an hour and a half.

For the sour cream, be prepared with a few hours in advance: put the cream in a bowl, a pinch of salt and lemon juice, stir and stand at room temperature until the mixture thickens. If it wasn't dense enough (should have the consistency of Greek yogurt), Add a few more drops of lemon. Once ready, Refrigerate and, just before serving, incorporate the chopped chives (I suggest you use a scissors, and not the knife).

Preheat oven to 200 degrees static: put the eggs in a bowl, the cream, Parmesan and salt and beat with a whisk until the mixture is well blended. Combine the tomato confit (keeping aside someone for seal) and mix well. Play a round or rectangular baking tray not too big with the wax paper and pour the mixture, being careful that tomatoes are evenly distributed in the Pan. Bake for 10 minutes, then put the ventilated mode oven and cook for another 5 minutes. When the omelette is golden, remove from oven and allow to cool.

Using a round cookie cutters, derive from the omelet so many round slices, put a teaspoon of sour cream over each portion and garnish with tomato confit and a little’ by timo. And Bon Appetit!

THE PAIRING: A finger food that deserves bubbles in combination. We suggest a new sparkling wine company product Col Vetoraz: the Valdobbiadene Docg Brut Zero. A harmonious wine, bitter scent free, with a lightweight foam, smells of wild White peaches, Pera, Acacia, with citrus.

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Mariangela September 7, 2013 - 13:09

Mmmmmm great and thanks for the procedure to prepare the sour cream!

Sicilians creative in the kitchen September 7, 2013 - 14:19

Hello Mariangela, Thanks to you. See you soon. ADA


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