Green Tomato Omelet With Basil Food

EASY TOMATO OMELETTE

Steps:

• Wash the tomatoes (and spring onions or chili if you're using them) and chop into small pieces.
• Heat half the oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
• Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
• Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat. Use paper to wipe the oil around a little (or an oil spray if you have it).
• Pour the egg mix into the pan
• Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps tilt the pan so the liquid fills the spaces.
• Let it cook for about 2 minutes and...
• Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you're using them).
• Fold the empty half of the omelette on top of the other.
• Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.

TOMATO & BASIL OMELETTE

Steps:

• Pick the leaves off the basil and roughly tear them.
• Cut the cherry tomatoes in half on a chopping board.
• Crack the eggs into a mixing bowl.
• Add a tiny pinch of salt and pepper.
• Beat well with a fork until fully combined.
• Place a small non-stick frying pan on a low heat to warm up. Meanwhile...
• Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
• Carefully add the tomatoes and fry for 1 minute.
• Turn the heat down to low and sprinkle over the basil leaves.
• Carefully pour in the eggs, then tilt the pan to spread them out evenly.
• Using a fork, swirl the eggs around the pan a little.
• When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half - when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

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.

GREEN TOMATO FRITTATA

Steps:

• Core the tomatoes and slice half of them about 1/3 inch thick. Set aside. Peel the remaining tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine.
• Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan.
• Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives.
• Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about 1/2 teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler.
• Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn't burn. Remove from the heat, shake the pan to make sure the frittata isn't sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature.

TOMATO BASIL OMELET

Steps:

• Preheat skillet to 350 degrees.
• To begin, mince the garlic and place aside.
• In the pan place the olive oil, heating up the rosemary for 30 seconds.
• Add tomatoes, garlic, and basil. Cool altogether for approximately 3 minutes, just until the tomatoes are soft and all the flavors are infused together.
• Next, in a blender, add the eggs and tomato juice and blend on high for approximately 5 seconds.
• Then, add to the skillet and allow to cook with a lid on, until the top is fully cooked.
• Add salt and pepper to taste.
• Serve warm.

TOMATO AND BASIL OMELETTE

Steps:

• Cut each tomato in half and squeeze lightly to press out the seeds and juice. Chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf.
• Cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. Set aside to cool slightly.
• Meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. Break in the eggs, season wth salt and pepper and beat with a fork. Add the tomato and mix well.
• Heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. Add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy.
• Leave the pan over the heat undisturbed for 30 seconds to brown the bottom. Remove it from the heat, turn out of the pan onto a plate and serve with some black Nice olives.

MELTING TOMATO & BASIL OMELETTE

Steps:

• Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
• Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.