Fresh Tomato and Basil Omelet for Two
1 tablespoon olive oil
1/2 small white onion, thinly sliced
2 medium tomatoes, peeled (optional) and sliced
Salt, to taste
Pinch black pepper
1 tablespoon minced fresh sweet basil
1 1/2 tablespoons unsalted butter
5 eggs, beaten
Pinch of freshly grated nutmeg
In medium skillet, warm the olive oil, then add sliced onion. Turn heat up to medium, let onions sauté briefly until they are limp. Add the tomatoes and let them cook gently (lower heat a little) with the onion until they are heated through, exuding a little liquid. Add salt, to taste, and pepper. Stir a little, making sure tomato slices retain some shape. Add basil, toss gently. Take tomato mixture off stove but keep warm.
In omelet pan, or small, nonstick skillet, warm the butter over medium heat until it melts, then gets hot and begins to sizzle. Turn the pan this way and that so that the hot butter coats up the sides a ways.
Pour in the beaten egg. Sprinkle a pinch of nutmeg across the top. Let the eggs sit a few moments for the bottom to set; then gently lift up the edges, as they are cooked, with a heat-resistant spatula. Let the liquid egg run underneath the cooked egg, doing this all around the edges. You’ll be left with a nice, moist top. When the bottom of the omelet is golden (lift with a spatula and look), put about 2/3 of the tomato and onion mixture in the center. Lift about 1/3 of the omelet, on the left side, and fold it over the center and most of the filling. Then, slide the omelet onto a warm plate so that it flips over, once more, enclosing the filling.
Cut it in half and transfer one half to another warmed plate. Spoon the rest of the tomato mixture over the two halves and serve.
Makes 2 servings.
From Bonnie Walker