green tomato omelet with basil

Ingredients For green tomato omelet with basil

  • 1 lb
    green tomatoes, sliced 1/2 inch thick
  • cornmeal or flour
  • light olive oil or butter
  • 6 lg
    eggs
  • 3 Tbsp
    chopped scallions
  • 2 Tbsp
    fresh basil leaves, chopped
  • salt
  • freshly ground black pepper
  • basil leaves for garnish

How To Make green tomato omelet with basil

  • 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.

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