MMMMM----- Recipe via Meal-Master (tm) v8.04

     Title: Green Tomato Omelet with Basil
Categories: Vegetables, Vegetarian
     Yield: 4 servings

     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.

 DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

MMMMM