Green Tomato Omelet With Basil Recipes

GREEN TOMATO OMELET WITH BASIL

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.

TOMATO AND BASIL OMELETTE

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.