Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Green tomatoes
- sliced 1/2-in thick
Cornmeal or flour
Light olive oil -- for the pan
-OR Butter
6 lg Eggs
3 tb Chopped scallions
2 tb Fresh basil or lovage leaves
- torn or finely sliced
- (or more if desired)
Salt & freshly ground pepper
Sprigs of 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.
