Green Tomato Omelet with Basil1
By Just A Pinch KitchenCrew
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- 1 lb
- green tomatoes, sliced 1/2 inch thick
- cornmeal or flour
- light olive oil or butter
- 6 large
- 3 Tbsp
- chopped scallions
- 2 Tbsp
- fresh basil leaves, chopped
- freshly ground black pepper
- basil leaves for garnish
1Dredge the tomatoes in the cornmeal or flour.
2Heat enough oil in a 10-inch non-stick pan to cover the surface.
3Fry the tomatoes briefly on each side until they are lightly colored.
4Don\'t let them get soft.
5While the tomatoes are frying, lightly beat the eggs with the scallions and basil.
6Season with salt and pepper.
7Pour them over the tomatoes.
8Let the eggs sit for about a minute, then give the pan a shake to loosen the bottom.
9Cook over medium-low heat until the eggs are nicely colored on the bottom, then slide the omelet onto a large plate.
10Place the pan over the plate, invert it and return to the heat to cook the other side.
11When 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.