Recipe

Tomato Omelets Recipe

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Ingredients

Directions

Step #1 Rinse tomato, cut in half crosswise, core, & squeeze out seeds.
Step #2 Chop tomato.
Step #3 In an 8- to 10-inch frying pan over medium-high heat, mix oil & shallots.
Step #4 Stir often until shallots are limp, 3 to 4 mins.
Step #5 Add tomato, & basil; stir until tomato juices evaporate, 2 tbsps chives, 3 to 5 mins.
Step #6 Add salt & pepper to taste.
Step #7 Keep warm.
Step #8 In a bowl, beat eggs to mix with 1 tbsp water & 1/8 tsp salt.
Step #9 Also, break goat cheese into small pieces.
Step #10 In a 6- to 7-inch nonstick frying pan over medium-high heat, melt 1 tsp butter.
Step #11 When sizzling, add 1/2 the egg mixture.
Step #12 As eggs firm on the bottom, lift with a spatula to let uncooked portion flow beneath.
Step #13 Shake pan often to keep eggs freely moving.
Step #14 When eggs are softly set, in 1 to 2 mins, spoon half the tomato mixture & chevre down center of omelet, in line with pan handle.
Step #15 To fold, tilt pan at about a 45° angle parallel to filling.
Step #16 With spatula, fold about 1/3 of upper side of omelet down over the filling.
Step #17 Hold pan over plate & shake so unfolded edge slips out onto it, then quickly flip pan over to fold omelet out onto dish.
Step #18 Keep warm & repeat to cook remaining omelet.
Step #19 Sprinkle top omelets with remaining chives.
Step #20 Add salt & pepper to taste.
Enjoy the Tomato Omelets recipe