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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 2 |
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Dark green tomatoes give a very tart omelette, while tomatoes that have started turning red are sweeter. Ingredients:
6 strips diced bacon |
1 1-lb green tomato, diced |
dash each tarragon, oregano, marjoram, thyme, ground rosemary |
3 eggs, whisked until frothy and doubled in volume |
3/4 cup grated swiss cheese |
Directions:
1. Place bacon in 10 non-stick skillet over high heat. Fry until soft. If you use turkey bacon, add a tablespoon of vegetable oil. Add tomatoes and sprinkle with herbs. Fry, stirring, until tomatoes look shiny and turn soft. Pour on the eggs. Cook until edges are just starting to cook; sprinkle with cheese. Lower heat to medium. When edges are brown and pulling away from the pan, flip half of the omelette over, onto the other half (making a semi-circle). Fry a few minutes then flip the whole semi-circle over to cook the top side. The omelette is done when the inside is slightly runny (the cheese) but the egg is cooked through.
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