Herb Omelette With Fried Tomatoes Food

HERB OMELETTE WITH FRIED TOMATOES

Steps:

• Heat the oil in a small non-stick frying pan, then cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and plenty of freshly ground black pepper in a small bowl.
• Scoop the tomatoes from the pan and put them on two serving plates. Pour the egg mixture into the pan and stir gently with a wooden spoon so the egg that sets on the base of the pan moves to enable uncooked egg to flow into the space. Stop stirring when it's nearly cooked to allow it to set into an omelette. Cut into four and serve with the tomatoes.

FINES HERBS OMELETTE

Steps:

• To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
• Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
• Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
• Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.

RED, JUICY, HERB-FRIED TOMATOES

Steps:

• In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
• Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.

OMELETTE WITH FRESH TOMATOES

Steps:

• Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs.
• Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
• Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
• Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.

BRIE, FRESH HERB, TOMATO OMELET FOR 2

Steps:

• Beat the milk& flour together add the sour cream& eggs whip until well mixed.
• Heat oven to 375 degrees F.
• Butter an oven proof dish (a pyrex pie plate works).
• Add egg mixture and pop into the oven, when the omelete is almost cooked 8-10 minutes sprinkle the herbs over the top.
• Add the tomatores and Brie (distribute evenly).
• Broil for about 5 minutes until the omelete is firm and the brie has melted.
• Cut in half and serve cheese side up.

HERB AND SUN DRIED TOMATO OMELET

Steps:

• Over medium-low heat, sauté sliced yellow onion in butter until golden brown.
• Add sliced zucchini, Sun Dried Tomatoes and fresh minced rosemary and thyme.
• Cover and cook 2 minutes.
• Season with salt and pepper.
• Beat Parmesan cheese and chopped Sun Dried Tomatoes into eggs, prepare omelet and fill with caramelized onions and tomatoes.