Green Tomato Omelet With Basil Recipes

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.

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.

Steps:

• Cut each tomato in half and squeeze lightly to press out the seeds and juice. Chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf.
• Cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. Set aside to cool slightly.
• Meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. Break in the eggs, season wth salt and pepper and beat with a fork. Add the tomato and mix well.
• Heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. Add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy.
• Leave the pan over the heat undisturbed for 30 seconds to brown the bottom. Remove it from the heat, turn out of the pan onto a plate and serve with some black Nice olives.

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.