Sundried Tomato and Mushroom Omlet with Creamy Tomato Basil Sauce

Chow on 02.22.10
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A week at the famous Rancho La Puerta and you're a changed woman. You begin to look at things differently, especially your relationship with food.

It's no surprise that I'm passionate - possibly obsessive - about flavor, contrast, texture, mouthfeel, innovation about every morsel. Notice that I didn't include "healthy" in that last sentence. Sure, I like good-for-you foods, but never could I claim "obsessed" about the subject.

That is, until I sampled meal after meal at the ranch. Those sneaky chefs at the ranch consistently put out such rich-tasting food that by the end of the week, you wonder how you could ever go back to "real life food."

Buying Rancho La Puerta's cookbook is one step -- and then pleading the chefs for any recipe that didn't appear in the book is another. And so here it is, my favorite breakfast omelet of all time, Sundried Tomato and Mushroom Omlette with Creamy Tomato Basil Sauce recipe that I shamelessly begged for.

Sundried Tomato and Mushroom Omelet
Serves 6

¼ cup chopped onions
1 cup sliced mushrooms
1 cup chopped spinach
½ cup sun-dried tomatoes
½ cup part skim shredded mozzarella cheese
2 teaspoons extra virgin olive oil
12 eggs, beaten
Salt and pepper (optional)
Basil Tomato Sauce (see below)

1. Heat 1 teaspoon of olive oil in a medium pot. Add onions and sauté until brown.
2. Add mushrooms to the pot; cook for 2 minutes.
3. Add spinach and tomatoes and mix until creating a smooth mixture. Set aside.
4. In a pan, heat 1 teaspoon of olive oil and add eggs.
5. Add vegetable mixture and cheese to eggs. Cook for a few minutes and serve.

Basil Tomato Sauce
Serves 12

This recipe makes quite a bit of sauce. Use some for the omelet above and store the rest in the freezer for another time. This is a fantastic sauce to dress simple whole-wheat pasta, grilled chicken or fish.

3 garlic cloves
1 medium white onion, chopped
2 shallots, chopped
4 large tomatoes (in quarts)
½ cup fresh basil, chopped
Salt and pepper, to taste

1. Heat olive oil in a pan and sauté garlic, onion, and shallots.
2. Add tomatoes and basil to the pan and cook for 10-15 minutes.
3. In a glass blender, blend the sauce, filter, and add salt & pepper to taste.