Green Tomato Omelet With Basil

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Green Tomato Omelet With Basil

 

1 pound green tomatoes, sliced 1/2 inch thick

cornmeal or flour

light olive oil for the pan

butter

6 large eggs

3 tablespoons chopped scallions

2 tablespoons fresh basil or lovage leaves, torn or finely slice or more if

desired

salt & freshly ground pepper

1 sprigs basil or lovage for garnish

 

Dredge the tomatoes in the cornmeal or flour. Heat enough oil in a 10-inch

non-stick pan to cover the surface. Fry the tomatoes briefly on each side until

they are lightly colored. Don't let them get soft.

While the tomatoes are frying, lightly beat the eggs with the scallions and

basil or lovage. Season with salt and pepper. Pour them over the tomatoes. Let

the eggs sit for about a minute, then give the pan a shake to loosen the bottom.

Cook over medium-low heat until the eggs are nicely colored on the bottom, then

slide the omelet onto a large plate. Place the pan over the plate, invert it and

return to the heat to cook the other side. 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.

Serves 4.