Such a great light yet filling breakfast or brunch.
Ingredients:
2 ripe tomatoes, skinned and chopped
1 tbsp butter
Plus 1 tbsp butter
1 tsp fresh basil or ½ tsp dried basil
Salt and pepper to taste
2 eggs, beaten or 1 egg and 2 egg whites
Directions:
1. In a small saucepan melt the butter and fry the tomatoes for 2 to 3 minutes, remove the pan from the heat and mix in the basil. Season well!
2. Heat a saucepan and when hot drop in the remaining butter.
3. When butter sizzles and is completely melted, pour in the beaten eggs. Shake the pan to get eggs evenly over bottom of pan.
4. When the eggs start to set, add the tomato mixture.
5. Lift the cooked edges of the omelette and once the bottom of the omelette has lightly browned, fold in half.
Serve immediately with a tossed green salad.
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