1. Heirloom Tomatoe, photo by Denny Culbert
    Tomato, onion, garlic omelet

    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**


    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.

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