Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

DREDGE THE TOMATOES in the cornmeal or flour. Heat enough oil in a
10-inch non-stick 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 medium-low 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 sliced in wedges and garnished with fresh
sprigs of the herb you have used.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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