Tomato Basil Omelet
- serves 1
2 2 eggs
½ Tbsp half and half cream (7 ml)
Salt and pepper, to taste
2 Tbsp butter (30 ml)
1 Tbsp tomato, chopped (15 ml)
1 tsp onion, chopped (5 ml)
1 tsp Parma cheese, grated (5 ml)
1. In a glass bowl, combine eggs and cream and beat until fluffy. Season to taste and refrigerate until needed.
2. In a non-stick pan and over medium heat melt butter. When hot add the egg mixture into the pan. Allow the egg to cook by spreading the uncooked portion to the edges of the pan. When mixture appears cooked add tomatoes, onion, basil and Parma cheese to one side of the omelet and fold in half. Cook on each side until cheese has melted and the omelet appears golden. Serve.