Italian Omelet
2 eggs
1 tablespoon half and half
salt & pepper to taste
1 tablespoon butter
¼ fresh tomato, chopped
1 tablespoon grated cheese
1 handful Jonathan’s Micro Onion Greens, chopped
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Italian Omelet
2 eggs 1 tablespoon half and half salt & pepper to taste 1 tablespoon butter ¼ fresh tomato, chopped 1 tablespoon grated cheese 1 handful Jonathan’s Micro Onion Greens, chopped |
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| In a small mixing bowl, beat eggs, cream, salt and pepper. Heat omelette pan on high until a drop of water tossed onto pan sizzles. Put butter in pan and swirl to melt and coat pan. Throw egg mixture into hot butter, reduce heat slightly to medium high and place tomatoes, cheese and onion greens on half of the egg mixture. Cook until a light crust forms on bottom and eggs just begin to firm, then flip the bare half of the circle over the ingredients, cover pan and cook until desired firmness. Serve immediately. Serves 1 | ||
