Who says omelettes are just for breakfast? There is something magical about a good omelette – the way a couple of eggs and a pinch of salt can, in less than a minute, achieve such greatness. Light, yet rich in flavor, swift, but satisfying, the omelette is the ultimate frugal supper.
A well-made omelette is a thing of magnificence. It's soft and custard-like, golden-yellow, and best eaten while still piping hot from the skillet.
Eggs have often been called one of nature’s perfect foods, And for good reason. They pack a powerful nutritional punch in just a small package. Inside that little shell is a powerhouse of nutriton.
•2 large eggs
•Dash freshly ground black pepper
•1 teaspoon extra-virgin olive oil
•1/2 cup chopped grape tomatoes
•1/4 cup thinly sliced red onion
•2 or 3 fresh basil leaves, minced
1. In a small bowl, beat the eggs and season with salt and pepper.
2. In a small skillet, heat the olive oil over medium heat. Pour the eggs into the skillet and cook undisturbed until just set, 1 to 2 minutes. Use a spatula to loosen the edges of the omelet, and tilt the pan slightly to move any unset egg to the surface.
3. When the surface of the omelet is barely moist, scatter the tomatoes and onion over the top. Cover the pan, reduce the heat to low, and continue to cook for 1 minute. Remove the pan from the heat and let the omelet rest for about 1 minute, covered. Sprinkle wit the basil and serve.