|Tofu||1⁄4 Pound (Bean Curd)|
|Zante currants||3 Tablespoon|
|Sliced scallions||1 Tablespoon|
|Shredded lettuce||1 Cup (16 tbs)|
|Canned stewed tomatoes||8 Ounce (1 Can)|
|Freshly ground pepper||1⁄8 Teaspoon|
Cut bean curd into 1/2 inch cubes.
Drain well on paper towels.
In a small bowl, combine the bean curd, currants, and scallions.
Set aside with the shredded lettuce next to it.
Place the stewed tomatoes in a small saucepan; coarsely chop them with a wooden spoon.
Let them heat while you continue with the recipe.
In a small bowl, beat the eggs, salt, and pepper with the water until smooth and frothy.
Heat the butter in a 10-inch skillet over medium heat.
Tilt the pan so that the butter covers the entire bottom.
Add the egg mixture.
Cook without stirring until partially set, then lift the edge with a metal spatula and tilt the skillet slightly to let some of the uncooked portion run under the omelet.
Cook until set.
Remove the pan from the heat and spoon the bean curd mixture onto half the omelet.
Top with lettuce.
Tilt the skillet and fold the other half of the omelet over the filling.
With 2 pancake turners, lift the omelet onto a platter.
Top with the warm stewed tomatoes and serve with crusty slices of French bread.