Tomato and Spinach Omelet (adapted from Sarah Manaresi’s Kitchen)
7 cherry or grape tomatoes, chopped
1/2 cup of spinach
1 tablespoon of chopped sage
2 tablespoons of feta cheese
3/4 cup of egg whites
In a medium saucepan over medium-low heat, spray lightly with olive oil. Add tomatoes, spinach, and sage and sauté until spinach is wilted. Add the egg whites, and cover pan with lid. When the eggs set, add the feta and cover another minute. Carefully fold the eggs whites in half and cook for about a minute or two; flip the omelet over and do the same. Slide the omelet onto a plate and sprinkle with salt and pepper to taste.
Tart A La Tomato (adapted from Sarah Manaresi’s Kitchen)
1 1/2 cup of AP flour
1/2 cup of shortening
3/4 tsp of salt
1/2 cup of ice cold water
6-10 tomatoes depending on size
15-20 slices of white cheddar cheese (have your deli slice it thin for you; saves a ton of time)
salt and pepper to taste
2 tablespoons of parmesan cheese
2 tablespoons of chopped basil
Preheat the oven to 425 degrees.
In a food processor, pulse the flour and salt until incorporated. Cut the shortening into smaller, equal parts and add to processor. Be sure to handle the shortening as little as possible. You want it cold! Pulse until it incorporates and looks like sand all the way through. Add a little water at a time while pulsing until the dough starts to form a ball. You may not need to use all of the 1/2 cup of water, but it’s better for it to be a little extra wet than dry (you can always add more flour as you are rolling it out).
On a piece of parchment paper, sprinkle some flour. Flour a rolling pin. Dump the dough onto the paper and roll out into a square. Take a piece of aluminum foil and spread out on top of the dough and press lightly down. Flip the foil and paper over. Peel off the paper and slide the dough and foil onto a sheet pan. Cook the dough for 7-8 minutes.
Remove the dough from the oven and turn the temperature down to 350 degrees. In a single layer, place the cheese on top, followed by the tomato, salt and pepper, parmesan cheese, and basil. Bake for 25-30 minutes, until tomatoes are nice and roasted.