Herb and Tomato Omelet

Meatless Entrees

Serves
2

Ingredients

1 tablespoon olive oil
4 eggs, lightly beaten
1/4-1/3 cup heavy cream
2 tablespoons red onions, chopped finely
1 teaspoon jalapenos, chopped finely (to taste)

1 teaspoon capers, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons parmesan cheese (optional)
Salt and pepper
1 large tomato, chopped, seeded and drained
2 tablespoons sour cream
Parsley, to garnish

Instructions

Combine all the ingredients, except the tomatoes, sour
cream and parsley garnish.

Heat a small nonstick skillet (or omelette pan) and
pour in olive oil. Swirl pan to coat with the oil.

Heat the broiler.

Pour half the egg mixture into the skillet and cook
until set underneath, about 1-2 minutes. Place tomatoes
down center of omelet. Lift sides of omelette with a
spatula to check doneness. Fold omelette in half and
remove to serving plate. Repeat with remaining mixture.

Top each with sour cream. Garnish with parsley.