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Herb Omelets With Tomato Sauce

Magical.Palate's picture
Ingredients
  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
  Eggs 6
  Water 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Pancake
Interest: 
Everyday

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