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Green Tomato Omelet with Basil

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound green tomatoes
sliced 1/2 inch thick
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1 x all-purpose flour
or cornmeal
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1 x olive oil
for the pan
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6 large eggs
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3 tablespoons scallions, spring or green onions
chopped
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2 tablespoons basil
or lovage leaves, torn or finely sliced
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1 x salt and black pepper
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1 x lovage
spirgs, for garnish
*

Ingredients

Amount Measure Ingredient Features
453.6 g green tomatoes
sliced 1/2 inch thick
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1 x all-purpose flour
or cornmeal
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1 x olive oil
for the pan
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6 large eggs
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45 ml scallions, spring or green onions
chopped
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3E+1 ml basil
or lovage leaves, torn or finely sliced
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1 x salt and black pepper
* Camera
1 x lovage
spirgs, for garnish
*

Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 24829% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 317mg 106%
Sodium 121mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 28g
Vitamin A 25% Vitamin C 46%
Calcium 7% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 
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