Tomato Basil Omelet
2 Tablespoons butter, divided
2 Ripe tomatoes, chopped
1/2 Teaspoon dried basil
1/2 Teaspoon salt
1/2 Teaspoon black pepper
2 Lg. eggs, beaten
1. Melt 1 tablespoon butter in a skillet over medium heat,
add the tomatoes and fry for 2-3 minutes.
2. Remove from the heat and mix in the basil, set aside.
3. Heat a skillet then add the remaining butter until it begins
to foam then add the eggs and shake the pan until the eggs begin to set.
4. Add the tomatoes and cook until the bottom begins to brown.
Fold the omelet in half before serving.