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Categories:Viewed: 114 - Published at: a year ago
Ingredients
- 2 large eggs
- 1 tablespoon water
- salt and pepper
- 1 -2 tablespoon basil (I prefer fresh)
- 1 tablespoon unsalted butter
- 1 large plum tomatoes or 1 large slicing tomatoes
- 1 -2 ounce shredded part-skim mozzarella cheese or 1 -2 ounce Italian cheese blend
Method
- Break eggs in a medium bowl.
- Add water.
- Whisk very briskly with a fork until all egg white is whisked in and mixture is"watery".
- Add salt and pepper as desired and basil, and whisk well to mix.
- Dice tomato.
- Melt butter in small non-stick frying pan or sectioned omelet pan (my favorite) over medium heat until melted but not browned.
- Tilt pan until butter covers all surfaces (use cooking spray in sectioned omelet pan instead of butter and be sure to spray the sides).
- Add eggs to pan (1/2 in each side for the sectioned omelet pan) and wait a few seconds until eggs begin to solidify on bottom.
- Using a non-metal spatula or wooden spoon push cooked part of eggs to sides of pan (both sides of sectioned omelet pan) and let uncooked eggs run into center to cook.
- As eggs begin to set but are still"wiggly" on top a little bit, add cheese evenly across surface of eggs (one side only of sectioned omelet pan) and allow to melt a little.
- Add tomatoes to 1/2 of omelet in pan (the same side as the cheese in sectioned omelet pan) and flip other half over tomatoes (follow manufacturer's instructions for sectioned omelet pan).
- Allow to sit a few seconds for cheese to"adhere" to tomatoes.
- Take pan from heat, invert a plate on top of the frying pan (and here's the tricky part!)
- flip the pan and the plate back upright all together, hopefully your omelet is now happily sitting on your plate.
