Recipe - Green Tomato Omelet With Basil

1 pound Green tomatoes
cut or sliced up 1/2in thick
Cornmeal or flour
Light olive oil; for the pan
=OR= Butter
6 lg Eggs
3 tablespoon Chopped scallions
2 tablespoon Fresh basil or lovage leaves
torn or finely cut or sliced up
(or more if desired)
Salt & freshly ground pepper
Sprigs of basil or lovage
(for garnish)

DREDGE THE TOMATOES in the cornmeal or flour. Heat enough oil in a 10inch
nonstick pan to cover the surface. Fry the tomatoes briefly on each side
until they are lightly colored. Don't let them get soft. While the tomatoes
are frying, lightly beat the eggs with the scallions and basil or lovage.
Season with salt and pepper. Pour them over the tomatoes. Let the eggs sit
for about a minute, then give the pan a shake to loosen the bottom. Cook
over mediumlow heat until the eggs are nicely colored on the bottom, then
slide the omelet onto a large plate. Place the pan over the plate, invert
it and return to the heat to cook the other side. When done, turn the
omelet out onto a serving plate and serve cut or sliced up in wedges and garnished
with fresh sprigs of the herb you have used.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini