Fine Dining

French omelet recipe: tomato-broccoli omelette, beaten eggs cooked slowly in skillet with broccoli, topped with tomato and green onions

French Omelet Recipe: Tomato-Broccoli Omelette

recipe by Debby Wood, my daughter
photograph by www.finedinings.com

Serves 1

3 eggs
Salt and pepper, to taste
1 teaspoon butter
1/2 cup fresh broccoli chopped fine
1 large tomato, diced fine
2 small green onions, sliced
fresh parsley for garnish (optional)
tomato half for garnish (optional)

Beat eggs with salt and pepper until frothy. Heat butter in a nonstick 8-inch skillet over low heat; add eggs; then add broccoli evenly over the wet eggs; cook slowly, lifting edges to let uncooked egg run underneath.

When omelet is almost cooked but still shiny on top, cover and continue cooking until surface dries, about 1 minute.

Fold 1/3 of the omelet over the center, roll the omelet out of the pan onto a heated serving plate. Top with diced tomato and sliced green onions; garnish with parsley, a tomato half and serve.

Wine suggestion: Champagne

French Omelet Recipe: Tomato-Broccoli Omelette