How to whip up the Norm's Diner Chicken Brushetta Omelet

Rick Koster, The Day, New London, Conn.
·2 min read

Sep. 22—For all the right reason's, Norm's Diner in Groton crosses every conceivable customer demographic. Even waiting in line is fun because of the sense of warmth, wit and camaraderie that emanates betwixt staff and guests. In addition to the regular menu, folks show up eager to see what any given day's specials might be.

One of those would be the Chicken Brushetta Omelet, which is a clever bit of kitchen sorcery conjured by siblings/co-owners Kerystal and Steve Stoyanoff. Inasmuch as Norm's Diner closes Sept. 27 for Fall Break and reopens on Oct. 2 — and how cool is it the diner has its own Fall Break? — it's damned handy you can whip up your own Norm's specialty omelet while they're on vacation. And any time you want thereafter!

— Rick Koster

Directions

Brushetta mix

5 beefsteak tomatoes, chopped

1 large Spanish onion, finely chopped

1 green pepper, finely chopped

3 cloves garlic, minced

1/4 cup fresh basil

5 tbsp olive oil

Heat oil on medium and cook onion, peppers and garlic. Be careful to NOT overcook and burn.

Remove from heat and add tomatoes. Season with salt & pepper to your liking.

Balsamic glaze

1 cup balsamic vinegar

1/4 cup brown sugar

Bring to boil, then reduce heat and simmer till it thickens.

Grill chicken

Grill 1 chicken breast cut thin or into small chunks.

To make omelet

Warm non-stick fry pan.

Beat 3 eggs in separate mixing bowl, then pour into your warmed skillet.

Once eggs are cooked on one side, flip.

Add Mozzarella cheese in middle and add grilled chicken (leave chicken out for very nice veggie omelet).

Once cheese melts a little, then fold into three, creating the omelet.

Then add your brushetta mix and balsamic glaze on top.

Steam omelet and serve.