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Tomato Basil Omelet
From The Mediterranean Diet for Every Day
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Rating: 0
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Course Breakfast
Servings
person
Ingredients
Course Breakfast
Servings
person
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 1. Mix eggs, skim milk, salt and pepper until well combined and set aside.
  2. 2. Heat 1 teaspoon of EVOO in a small skillet over medium heat.
  3. 3. Stir in the tomato, shallot, and basil and cook for 2-3 minutes, or until hot.
  4. 4. Spoon the tomato mixture into a bowl and set aside.
  5. 5. Heat the remaining teaspoon of eVOO in the same skillet and pour into the egg mixture. Rotate the pan to coat the sides with egg.
  6. 6. Let the eggs cook for 1 minute; the scrape down the sides of the pan using a spatula, letting the uncooked eggs spread.
  7. 7. Allow the eggs to cook for 1-2 minutes longer, or until almost set. Spoon the tomato mixture over half of the omelet.
  8. 8. Fold the empty half of the omelet over the tomato filling and allow the eggs to cook for 1 more minute, or until the eggs are cooked through. Serve hot.