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Tomato and Cheese Omelet Recipe

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This recipe for Tomato and Cheese Omelet, by , is from 2008 S.O.S. Women's Retreat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
karen gorski
Added: Tuesday, June 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
2 large eggs
2 tbsp. 1% milk
1 tbsp. onion, chopped
2 tbsp. red tomato, diced
1 tbsp. manchego cheese

Directions:
Directions:
Heat olive oil in skillet on low heat. Whisk eggs and milk until they start to foam, approximately 3 minutes. Pour the beaten eggs into the pan and cover the pan. Cook over medium-low heat for about 4 minutes, until bottom is golden brown and top is set (no jiggle). Sprinkle cheese, onions, and tomato over the top. Fold omelet in half with a spatula. Cover skillet with aluminum foil and remove from heat. Let sit under foil for about 1 more minute. Serve.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Try a variety of ingredients in the omelet; mushrooms, cilantro, etc. Serve with a slice of whole wheat toast.

 

 

 

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