Herb Omelets With Tomato Sauce
|Tomato sauce||2 Tablespoon|
|Chopped chives/Green onion with tops||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed (Small Clove)|
|Dry basil||1⁄4 Teaspoon|
|Dry thyme||1⁄4 Teaspoon|
|Dry tarragon||1⁄8 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Prepare tomato sauce and keep warm.
In a small bowl, combine chives, garlic, basil, thyme, tarragon, and Parmesan cheese.
In another bowl, beat eggs, water, and salt just until blended.
In a 7 to 8-inch omelet pan (with a nonstick finish) over medium-high heat, melt 1 1/2 teaspoons of the butter and heat until foam begins to subside.
Pour in half the egg mixture.
As edges begin to set (almost at once), lift with a spatula and shake or tilt pan to let uncooked egg flow underneath.
When egg no longer flows freely, spoon half the chive mixture down center of omelet.
Run a spatula around edge, fold omelet in half, and slide onto a warm serving plate.
Repeat for second omelet.
Spoon hot tomato sauce over omelets before serving.