Fresh Tomato Omelet

4 teaspoons butter, divided use
1/4 medium onion, sliced
1 large, ripe tomato, sliced
Pinch of fresh thyme ( optional )
Salt, to taste
2 to 3 eggs

Put 2 teaspoons butter in nonstick skillet or saute pan and melt over medium heat. Add onion and saute for a minute or two, until onion is softened. Add tomato slices and saute until tomatoes are cooked through and bubbling. Gently stir in thyme, if desired, and salt, to taste.

In the meantime, melt remaining 2 teaspoons of butter in nonstick omelet pan over medium heat, rolling pan around so that bottom of pan is well covered.

In bowl, whisk eggs until well-blended. When butter has begun to sizzle, pour in eggs. Let them sit still long enough that the bottom begins to set. Then, pull edges of eggs in toward middle of pan, letting the liquid egg run around toward outer edge of pan. You can also lift omelet off the pan slightly so the egg runs underneath. Continue doing this until the top is still wet, but most of the liquid eggs have set. Sprinkle with a little salt, to taste.

To serve, spoon half of the tomato and onion mixture into the center of the omelet. Fold one-third of the omelet over the tomato mixture. Holding the plate in one hand and the omelet pan in the other, slide the omelet onto the plate, flipping it so that it folds over again on the plate, with the tomato mixture inside. Spoon the rest of the tomato mixture over the top of the omelet.

Makes 1 omelet.

T-fal Specialty Nonstick Omelette Pan 8-Inch 9.5-Inch and 11-Inch Fry Pan / Saute Pan Cookware Set, 3-Piece

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