Baked Omelette With Tuttorosso Crushed Tomatoes

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Canned tomatoes come in many forms – crushed, diced, whole, puree, etc. On the labels of Tuttorosso products, you’ll find cooking tips on when to use which. For example, tomato paste is great for thickening recipes while crushed tomatoes are a convenient base for pasta sauce. I recently received a package of Tuttorosso tomato products along with a handy measuring spoon, which included tomato puree, diced tomatoes, and their newest no salt added crushed tomatoes with basil.

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The crushed tomatoes have a fresh tomato taste and smooth texture. It’s best for casseroles, chilli, pizza, and sauces. I used it to prepare a simple tomato sauce for my baked spinach omelette.

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Baked spinach omelette
Ingredients: (4 servings)

  • 8 eggs
  • 2 tbsp coconut flour
  • 1 cup unsweetened almond milk
  • lots of chopped spinach, fresh or frozen
  • cilantro
  • mint leaves
  • 1 tbsp fennel seeds
  • 1 tsp turmeric
  • ground peppper
  • Coconut oil, for coating the skillet

Directions:

  1. Heat oven to 350 degrees F. Coat a cast iron skillet (or baking dish) with coconut oil.
  2. Blend eggs, flour, milk, spinach, herbs and spices in a food processor/blender. (I used my handy Nutribullet.)
  3. Pour mixture into the skillet and bake for about 20 minutes until ready.
  4. Cut into slices.

Simple tomato sauce
Heat up 2 cups of crushed tomatoes. Add 1/4 tsp dried oregano and 1 tsp ground black pepper. Bring it to a boil. Lower the heat and let it simmer until it reaches a nice thickness and consistency.

Lastly, I served 2 slices of the baked omelette over a bed of spring mix salad and topped it with some tomato sauce, fresh cilantro and chopped mint leaves.

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Disclaimer: The products were provided for sampling by Tuttorosso. No other compensation was made. The post was written by LookyTasty and all opinions expressed are solely mine.

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