Ingredients
Filling:
- 2 tsp. olive or corn oil or unsalted butter
- 1/2 c. or a bit more thinly sliced fresh vegetables (see suggestions above)
- Salt & pepper
- 2 cherry tomatoes, cut in half
Omelet:
- 2 eggs
- 1 tsp. cold water
- 3 drops Tabasco sauce
- 2 tsp. unsalted butter or 1 tsp. butter & 1 tsp. corn oil
- 1 tsp. finely chopped fresh herbs: your choice of tarragon, basil, oregano, chervil, dill or cilantro
- 1 oz. grated cheese
Directions
- Place an 8 inch nonstick pan over medium heat, add the oil or butter and when warm, add the 1/2 cup of vegetables, tossing with a wooden spatula until they are tender but not limp. Spinach should be added only in the last 20 seconds. Season with salt and pepper and set aside.
- Wipe out the pan. With a fork, beat together the eggs, water and Tabasco sauce until blended. Again, heat the pan over medium heat, add the butter or oil then the herbs and immediately pour in the beaten eggs. Let sit on heat for 5 seconds, then grab the pan handle and start to swirl the egg mixture in the pan slowly, placing attention to distributing the herbs evenly.
- With a wooden spatula, pull the outside of the eggs toward the center, tilting the pan to allow the uncooked egg to spill into the pan. When the eggs have set, you can flip them if you’re feeling adventuresome, or not if you’re not. (This depends on how softly cooked you like your eggs.)
- To fill, distribute the cheese quickly in a line down the center of the omelet and follow with the cooked vegetables and the tomatoes. Slowly slide the omelet onto a heated plate until about half is on the plate and half is still in the pan. Then, using the pan to help, fold the other half of the omelet over the top of the half that is already on the plate.
