Green Tomato Omelet with Basil
Submitted by tucker
Green tomato omelet with cornmeal-dredged fried tomatoes, fresh basil, and scallions. A flat Italian-style frittata that turns end-of-season tomatoes into a satisfying meal.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minGot green tomatoes that never ripened? This is what to do with them. Slice them thick, dredge in cornmeal or flour, and fry until they get a light golden crust. Then pour seasoned eggs right over top and cook the whole thing flat, like an Italian frittata.
The cornmeal coating on the tomatoes keeps them from going soft during frying and adds a subtle crunch that you can still feel through the finished omelet. Fresh basil (or lovage, if you can get it) mixed into the eggs brings an herby brightness that pairs naturally with the tangy, firm green tomatoes.
The flip is the fun part: slide the whole thing onto a plate, invert the pan over it, and flip it back to cook the other side. Cut into wedges and serve.
Chef Tips
- Keep the tomato slices about ½ inch thick. Thinner slices will go mushy; thicker ones won’t cook through.
- Fry the tomatoes quickly. You want color, not softness. They’ll continue cooking in the eggs.
- Cook the omelet over medium-low. High heat will brown the bottom before the middle sets.
- If flipping makes you nervous, finish it under the broiler instead. Same result, less drama.
Variations
- Add crumbled goat cheese or feta on top before flipping for a tangy, creamy layer.
- Use fresh lovage instead of basil for a celery-like herbal note that’s less common but great with tomatoes.
- Toss in diced green chiles for a Southwestern kick.
Ingredients
Directions
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.
Comments
