Herb Omelets With Tomato Sauce Recipe
Ingredients
| Tomato sauce | ||
| Green onion | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| 1/4 teaspoon each dry basil and thyme leaves | ||
| Tarragon | 1/8 Teaspoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
| 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.
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.
Chef
