Once upon a time, my friends Alex and Katherine took me to a diner in Portland, Maine for an excellent Tomato Omelet. When I crave that omelet, this is what I make. Of course there are all kinds of delicious omelet fillings! I will list some suggestions in the recipe. The hash browns pictured here can be found in the post Excellent Potato Pancakes. In addition to making this sort of brunch for me and my sweetheart on weekends, I frequently eat this sort of thing for dinner. I do not generally serve breakfast for dinner to other people. It is what I eat when I am forced to eat alone. Eating dinner alone makes me feel like an overworked, lonely person with no friends or family. Eating breakfast for dinner alone makes me feel like a decadent person who is lucky to be able to eat whatever she wants!
- butter, bacon grease or olive oil for the pan
- two eggs per omelet
- seasoning for the eggs like chives, spike, salt, pepper
- diced fresh tomato
- creme cheese (soft chevre is also very good)
- Other yummy things for filling like diced avocado and/or sautéed swiss chard, spinach, onions and mushrooms
- Put a generous amount of oil in an eight inch cast iron skillet and place over high heat.
- Crack two eggs into a medium bowl, season them with salt and pepper (or chives or spike) and whisk them.
- Pour the eggs into the hot pan. Tilt the pan from side to side so that the eggs are spread out in a very thin layer.
- When the eggs are almost cooked (this happens quickly), add the cream cheese and tomatoes (and any other fillings) to the middle of your omelet.
- Turn the heat off and fold the omelet over. Leave the omelet in the warm pan for a few minutes to allow the last of the egg to cook and the cheese to melt.
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