Grilled Cherry Tomato Omelet with Basil and Vermont Cheddar Cheese

From Yankee's B&B and Inn Directory

Eggs Recipes | Vegetables Recipes

Yield: 1 serving

• 1 tablespoon vegetable oil or butter
• 4 cherry tomatoes, cut in half
• 2 eggs
• 1/4 cup Vermont sharp cheddar cheese
• 1 tablespoon chopped fresh basil
• 1 whole basil leaf, for garnish

Heat oil or butter in omelet pan over medium heat. Add cherry tomatoes, cut side down, in two rows of four on one side of the pan. Beat eggs vigorously, until they start to foam. Carefully pour eggs into pan without disturbing tomato arrangement. As omelet cooks, lift edges and tilt pan to spread uncooked egg onto pan bottom. After about 1 to 1-1/2 minutes, add cheese and basil to tomato side of omelet. Then flip other side over the cheese and basil and let cook another minute. Plate the omelet cherry side up; garnish with basil leaf.

Comments

This recipe can be modified to accommodate more servings (i.e., 4 eggs, 6 eggs).

Find Similar Recipes

• By Category
  • Eggs Recipes
  • Vegetables Recipes
• By Course
  • Breakfast & Brunches Recipes