Sardinian-style Ros Omelet

Ingredients

In the Sardinian adaptation of Ros Omelet, we incorporate Sardinian bread as a side dish, which adds a unique texture and flavor to the meal. Additionally, we use local Sardinian cheese, such as pecorino or fiore sardo, instead of the traditional Iranian cheese. The vegetables used in the filling are also adjusted to include Sardinian favorites like zucchini, bell peppers, and cherry tomatoes. We alse have the original recipe for Ros Omelet, so you can check it out.

• 4 large eggs 4 large eggs
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 small zucchini, diced 1 small zucchini, diced
• 1 small red bell pepper, diced 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced 1 small yellow bell pepper, diced
• 6 cherry tomatoes, halved 6 cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 50g Sardinian cheese (such as pecorino or fiore sardo), grated 50g Sardinian cheese (such as pecorino or fiore sardo), grated
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 7g (4g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. 2.
   Heat olive oil in a non-stick skillet over medium heat.
3. 3.
   Add the chopped onion and sauté until translucent.
4. 4.
   Add the diced zucchini, red bell pepper, and yellow bell pepper. Cook until the vegetables are tender.
5. 5.
   Add the cherry tomatoes and cook for an additional 2 minutes.
6. 6.
   Pour the beaten eggs over the sautéed vegetables in the skillet.
7. 7.
   Sprinkle the chopped parsley, basil, and grated Sardinian cheese evenly over the eggs.
8. 8.
   Cook the omelet on medium-low heat until the bottom is set and golden.
9. 9.
   Carefully flip the omelet using a spatula or by sliding it onto a plate and then flipping it back into the skillet.
10. 10.
    Cook for another 2-3 minutes until the omelet is fully cooked and the cheese is melted.
11. 11.
    Slide the omelet onto a serving plate and cut into wedges.
12. 12.
    Serve hot with Sardinian bread on the side.

Treat your ingredients with care...

• Sardinian cheese — If you can't find Sardinian cheese, you can substitute it with a similar hard cheese like Parmesan or aged pecorino.
• Cherry tomatoes — If cherry tomatoes are not available, you can use regular tomatoes, diced into small pieces.

Tips & Tricks

• For a creamier texture, you can add a splash of milk or cream to the beaten eggs before cooking.
• Experiment with different vegetables based on seasonal availability.
• Serve the omelet with a dollop of Sardinian tomato sauce for an extra burst of flavor.
• Feel free to add other herbs like oregano or thyme to enhance the taste.
• If you prefer a spicier omelet, add a pinch of red pepper flakes to the sautéed vegetables.

Serving advice

Serve the Sardinian-style Ros Omelet hot, either as a standalone dish or accompanied by a fresh salad. It pairs well with a glass of chilled white wine.

Presentation advice

Garnish the omelet with a sprinkle of fresh basil leaves and a drizzle of olive oil for an attractive presentation. Serve it on a colorful plate to highlight the vibrant colors of the sautéed vegetables.