Green Tomato Omelet With Basil Recipes

TOMATO AND GREEN PEPPER OMELET

Steps:

• In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.

MELTING TOMATO & BASIL OMELETTE

Steps:

• Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
• Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.

GREEN TOMATO OMELET WITH BASIL

Steps:

• 1. Dredge the tomatoes in the cornmeal or flour.
• 2. Heat enough oil in a 10-inch non-stick pan to cover the surface.
• 3. Fry the tomatoes briefly on each side until they are lightly colored.
• 4. Don\\\'t let them get soft.
• 5. While the tomatoes are frying, lightly beat the eggs with the scallions and basil.
• 6. Season with salt and pepper.
• 7. Pour them over the tomatoes.
• 8. Let the eggs sit for about a minute, then give the pan a shake to loosen the bottom.
• 9. Cook over medium-low heat until the eggs are nicely colored on the bottom, then slide the omelet onto a large plate.
• 10. Place the pan over the plate, invert it and return to the heat to cook the other side.
• 11. When done, turn the omelet out onto a serving plate and serve sliced in wedges and garnished with fresh sprigs of the herb you have used.