GREEK RECIPE: Omelette: Tomatoes
Scald tomatoes in water for a few minutes, peel. cut into small pieces. Melt butter in a pot. Sautee onion in butter until golden brown. Add tomatoes and basil and simmer over low heat for 15 minutes. Beat eggs until smooth and add 2 Tbs milk if desired, mix well. Increase heat to 6/10s full and pour eggs over mixture. Flip after about 4 minutes. Cook until desired consistancy. Serve immediately. Serves 2.