Thursday, July 8, 2010
Recipe of the Moment: Tri-Layer Omelet
The French Women Don't Get Fat Cookbook, and one of the best things is how easily it can be modified for whatever ingredients you currently have on hand.
1 medium onion
2 tablespoons basil
2 tablespoons thyme
1 medium tomato, cut into small cubes
Melt 1 teaspoon butter in a small nonstick pan over medium heat. Add the onions and saute until softened. Remove the pan from heat and cool.
Repeat with the zucchini.
Chop tomato in small diced squares.
Put 3 eggs in 3 different bowls and whisk. In the first bowl, add the onion. In the second, add the tomato. In the third, add the zucchini, basil, and thyme.
Repeat with the remaining tomato and egg mixture.
Repeat with zuchhini and spices.
Stack the 3 cooked omelets on top of one another.
Serve immediuately, cut into wedges.