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.
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