No, this is not a stack of strawberry pancakes. Its a stack of delicious Greek yogurt omelettes with layers of marinara, goats cheese and crispy pancetta! Some might call this an Italian inspired omelette, I simply prefer to call it delicious. Of course you can omit the fancy stacking and just do a classic folded omelette as it will be much simpler and quicker to prepare.
They key to this dish is to use a nice marinara sauce. I used a simple mix of San Marzano tomatoes, garlic, shallots, olive oil and basil. Simple yet robust. If you opt to use a prepared marinara, try to find a quality brand, preferably organic and low in sodium.
I opted to use goats cheese because I had it on hand, and I must say it was quite tasty. A few chunks of fresh mozzarella or feta would do well here too.
Tomato and Basil Omelette
calories: 225-450 (based on 1 vs 2 serving sizes)
3 large eggs, preferably free range
3 tbsp Greek yogurt
1 tbsp olive oil
1/2 cup marinara sauce
1/2 ounce crumbled feta, mozzarella or goats cheese
2 slices pancetta or bacon sliced thin
a few fresh basil leaves
salt and pepper to taste
- In a bowl combine the eggs, yogurt and a pinch of salt and pepper. Pre-heat a non-stick skillet to medium heat and add the olive oil. Pour in the egg mixture and cook for 2-3 minutes. For the first 30 seconds or so, you will want to stir the mixture, bringing the cooked bits to the top and allowing the raw egg to flow to the bottom of the pan. Swirl the pan a few times to create a nice round omelette. Once the omelette is set, remove it from the pan and set it on your serving plate.
- In the still hot pan, add the sliced pancetta or bacon and cook for 2-3 minutes or until crisp. Remove from the pan and drain on paper towels.Add the marinara sauce to the pan and cook for about 30 seconds, or until just warmed.
- Pour the marina sauce over the omelette and top with crumbled pancetta, cheese and a few fresh basil leaves.