Green Tomato Omelet with Basil

Green Tomato Omelet With Basil Recipe

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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

How to Make Green Tomato Omelet with Basil


  • 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.

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About Green Tomato Omelet with Basil

Course/Dish: Eggs
Other Tag: Quick & Easy

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