Shoot. Eat. Repeat.

Breakfast Ingredient, Friday, November, 4, 2011.

I snagged a couple of these pretty heirloom tomatoes from Rouse’s yesterday, with the intention of slicing them over mushroom risotto, which I did last night. This morning there was one left, so we had a little omelet.

Fresh Tomato Omelet Recipe**

Ingredients;

Half an onion (finely chopped)

3 cloves garlic (finely chopped)

half a large heirloom tomato plus a little extra to go on top (diced)

freshly grated Parmesan cheese

small hand full of fresh basil and oregano

black pepper and sea salt

a pinch of buckwheat pancake mix, maybe a teaspoon (this is my secret to holding the omelet together when folding)

4 eggs

about 2-3 tablespoons of almond milk

—

-In a large skillet sweat the onions and garlic in olive oil until the onions are soft.

-Mix the eggs, buckwheat and almond milk in a bowl.

- Remove onions and garlic from the skillet.

- Spray the skillet with olive oil if needed.

- Add the egg mixture to the pan on a medium heat.

- Add the fresh herbs followed by a bit of salt and pepper.

- Spread the tomato over one half of the eggs.

- Do the same with your onions and grated cheese.

- cook covered or uncovered until the egg has cooked enough to lift the empty side over the side with all the stuffing.

- If possible flip (mine was too full to flip so I just let it continue to cook on one side)

- Top with more grated cheese and fresh tomato.

- Cut in half and serve.

Photos by Denny Culbert

**My recipes are estimates, due to next to no measuring in our kitchen and are usually proportioned for two.