Dilled Omelette Diamonds with Spiced Tomato Sauce

Ingredients

6 eggs
1/2 cup (125 mL) parsley, fresh, chopped
1/3 cup (75 mL) dill, fresh, chopped
1 tbsp (15 mL) flour
1 tsp (5 mL) salt and pepper

Spiced Tomato Sauce

1 tbsp (15 mL) vegetable oil
1 onion, chopped
4 garlic cloves, minced
1/4 tsp (1 mL) salt, pepper, cinnamon, nutmeg, ground cumin, coriander and cardamom
1 (19 0z / 540 mL) can tomatoes

Directions

Grease sides and line bottom of a 13 x 9 inch (3.5 L) metal cake pan or 13 x 9 inch (3 L) glass baking dish with parchment paper. In bowl, whisk together eggs, parsley, dill, flour, salt and pepper; pour into prepared pan. Bake in 350 F (180°C) oven until firm, about 35 minutes. Let cool on rack for 5 minutes. Cut around edges of omelette to loosen from pan. Invert onto cutting board and peel off paper. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; refrigerate in airtight container for up to 1 day. Rewarm on baking sheet in a 350 F (180°C) oven for about 10 minutes, if desired.)

Spiced Tomato Sauce:

Meanwhile, in large saucepan, heat oil over medium heat; fry onion, garlic, salt, pepper, cinnamon, nutmeg, cumin, coriander and cardamom until softened, about 5 minutes. Add tomatoes, breaking up with potato masher; bring to boil. Reduce heat and simmer until almost all liquid is evaporated, about 20 minutes. In blender or food processor, puree until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Refrigerate in airtight container for up to 2 days. Reheat over medium low heat until bubbly.)

Cut omelette into diamonds; serve with sauce.

Makes: 32 pieces

Preparation: 16 minutes

Cooking: 1 hour

Cooling: 5 minutes

Nutrients per piece:

Calories: 47
Protein: 3 g
Carbohydrate: 2 g
Fat: 3 g