Tomato and Herb Omelet
Tomatoes and fresh herbs make this the perfect savory omelette for breakfast, brunch, or even lunch.
Serves: serves 1
- 1 medium-sized tomato
- 3 free-range eggs
- 2 tbsp chopped fresh herbs-parsley, chives, chervil
- salt and pepper
- 1 tbsp olive oil
- Peel the tomato-dip it in boiling water for a couple of minutes, then the skin slides off easily. Chop it.
- Beat the eggs in a bowl, then add the chopped tomatoes, the herbs-save a sprinkle for garnishing-and seasoning. Have a hot plate ready.
- Heat the oil in a small nonstick sauté pan over medium-high heat. When it is sizzling hot, pour in the egg mixture.
- With a fork, keep lifting the edges so that the uncooked egg on top can run underneath. The whole operation should take less than a minute, and the egg should still be slightly runny on top when you roll the omelet out onto the plate.
- Sprinkle with the remaining herbs and serve at once.
- Omelets are best made one at a time, though two people can share a big one. These quantities make one good-sized omelet; for 2 people, double the quantities, but use 5 rather than 6 eggs.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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