Green Tomato Omelet

 

1 pound firm green tomatoes

1/3 cup cornmeal

6 large eggs

¼ teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 teaspoon fresh thyme leaves

3 tablespoons olive oil

2 garlic cloves, minced

 

Slice the tomatoes into ½ inch thick rounds; the slices will be different sizes.  Dredge each slice in cornmeal and set aside.  Beat the eggs in a bowl with the salt, pepper, parsley, chives and thyme.

Warm the oil in a 10 or 12 inch skillet on medium heat.  Add the tomatoes and fry for about 2 minutes on each side, until golden but not brown.  The tomato slices should be firm; they’ll continue to cook in the eggs.  Remove from the skillet and drain on paper towels.

Without wiping out the skillet, cook the garlic for less than a minute.  Pour in the egg mixture and cook covered, on medium low heat for about 2 minutes.  Arrange the tomato slices on top and cook for about 5 minutes, until the bottom is firm and browned.

Flip the omelet:  Run a spatula around the outside edges and then under the omelet.  Carefully slide the omelet onto a plate.  Then flip the plate over the, depositing the omelet back into the skillet tomato side down.  Cook for 5 minutes, or until the bottom is firm.  Position a serving plate upside down, on top of the skillet and, holding it down with your palm, flip the skillet over to release the omelet onto the plate tomato side up.  Let the omelet sit for a minute or two, then cut into wedges.