Green Tomato Omelet
- 1 Tbs. onion, minced
- 1/4 C. green tomato, chopped fine
- 2 Tbs. butter or margarine, melted
- 2 eggs, well beaten
- Salt and pepper
Sauté onion and green tomato in melted butter or margarine in a small skillet over low heat until onion is transparent and green tomato pieces are lightly browned. Spread evenly over bottom of pan and pour beaten eggs over all. Season to taste with salt and pepper. Cook over low heat. As egg begins to firm, lift edges and tilt pant to allow liquid to run underneath. Cook until bottom is golden brown and top is set but still moist. Fold over and serve hot.
Makes one omelet.