Sous Vide Pizza Omelette with Cheese, Tomato and Onion

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Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Yep, it's an omelette crossed with a pizza! This is a bit different from your normal breakfast. The egg is cooked sous vide and then finished in the oven with some cheese and toppings to take it to the next level.
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Ingredients for 1

  • 3 large eggs, beaten

  • 1 tablespoon whole milk

  • 2 tablespoons extra virgin olive oil

  • 1/4 onion, finely chopped

  • 1/2 tomato, finely chopped

  • Salt and freshly ground black pepper

  • 2 tablespoons grated aged cheddar cheese

  • Chopped fresh scallions

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC). Heat oven to 390ºF (200ºC).

  • Step 2

    Combine the eggs and milk in a medium zipper lock bag. Seal the bag using the water immersion technique and place the bag in the water bath. Set the timer for 10 minutes. Massage the bag every few minutes to ensure even cooking. (You can use a glove if needed.)

  • Step 3

    Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add onion and cook, stirring frequently, until they soften and begin to caramelize, 7 to 10 minutes. Add the tomato and continue to cook until softened, about 1 minute. Remove from the heat. Season to taste with salt and pepper.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Line a baking sheet with parchment paper and grease with the remaining tablespoon olive oil.

    • Step 1

      Pour egg mixture onto the prepared baking sheet and shape into a round. Season with salt and pepper. Top eggs with onion and tomato mixture and sprinkle with cheese.

    • Step 2

      Bake just until cheese is melted, 3 to 5 minutes. Sprinkle with scallions and serve.

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167 F / 75 C Recipe Temp
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