GREEK RECIPE: Omelette: Tomatoes

4 samll firm tomatoes
1 small onion minced
1/2 tsp dried sweet basil

2 Tbs butter or olive oil
4 eggs
salt and pepper to taste

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.

Greek Recipe: Omelette: Tomatoes

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GREEK RECIPE: Omelette: Tomatoes