Best Tomato Basil Omelet Recipes

TOMATO, AVOCADO AND BASIL OMELET OVER GRILLED BREAD

Steps:

• Preheat the broiler or oven to 400 degrees. In a small bowl, combine 1 tablespoon of the olive oil with garlic, and let sit for 10 minutes. Brush 1 side of the bread with the seasoned oil, and put it under the broiler until lightly browned, 2 or 3 minutes. Set the bread aside and leave the broiler on. Whisk the eggs with the parsley and salt and pepper to taste. Heat an 8 to 10-inch skillet over medium heat, and add 1 tablespoon of oil, swirling the pant to coat the bottom. Pour in half the egg mixture. Use a spatula to push the cooked egg toward center, tilting the pan in a circular motion so that the uncooked egg flows to the outside. When the eggs are no longer runny, remove the omelet from the heat and arrange half the tomato, avocado, and basil on top. Put under the broiler until the eggs are cooked and the vegetables are warm, about 2 minutes. Using a spatula fold the omelet in half, sprinkle it with cheese if you wish and then fold it in quarters. Cover it to keep, and cook the second omelet in the same way. Arrange the grilled bread on 2 plates and put the omelets on top. Garnish with basil or parsley if you choose. Serve immediately.

GREEN TOMATO OMELET WITH BASIL

Steps:

• 1. Dredge the tomatoes in the cornmeal or flour.
• 2. Heat enough oil in a 10-inch non-stick pan to cover the surface.
• 3. Fry the tomatoes briefly on each side until they are lightly colored.
• 4. Don\\\'t let them get soft.
• 5. While the tomatoes are frying, lightly beat the eggs with the scallions and basil.
• 6. Season with salt and pepper.
• 7. Pour them over the tomatoes.
• 8. Let the eggs sit for about a minute, then give the pan a shake to loosen the bottom.
• 9. Cook over medium-low heat until the eggs are nicely colored on the bottom, then slide the omelet onto a large plate.
• 10. Place the pan over the plate, invert it and return to the heat to cook the other side.
• 11. 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.

TOMATO-BASIL OMELET

Steps:

• 1. Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through. Beat eggs thoroughly with fork or wire whisk pour over tomato mixture.2. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.1 SERVING: Calories 190 (Calories from Fat 115) Fat 13g (Saturated 4g) Cholesterol 425mg Sodium 140mg Carbohydrates 6g (Dietary Fiber 1g) Protein 13g.