Tomato & Herb Omelette

Tomato & Herb Omelette

(Serves 1)

2 ripe tomatoes, skinned and chopped
1 tbsp butter
Plus 1 tbsp butter
1 tsp fresh basil or ½ tsp dried basil
Salt and pepper to taste
2 eggs, beaten

Method:
In a small saucepan melt the butter and fry the tomatoes for 2 to 3 minutes, remove the pan from the heat and mix in the basil. Season well!

Heat a saucepan and when hot drop in the remaining butter. When it starts to foam, pour in the beaten eggs. Shake the pan and when the eggs start to set, add the tomato mixture. Start to lift the cooked edges of the omelette and once the bottom of the omelette has browned, fold in half.

Serve immediately with a tossed green salad.

Roasted Tomato Scrambled Eggs

Roasted Tomato Scrambled Eggs

Ingredients:

1 teaspoon olive oil
1/2 cup diced tomatoes
4 large eggs
1/8 teaspoon pepper
2 tablespoons chopped dill

Instructions:

Spray a skillet with olive oil cooking spray or grease with butter.  Place the skillet over medium heat. 

Spread the tomatoes in the bottom of the skillet. Cook 2 minutes stirring once or twice. 

Drain the tomatoes on a piece of paper towel.  Clean and spray the skillet again. 

Place the eggs in a mixing bowl.  Add the pepper and whisk to incorporate the pepper and fluff the eggs.  Add the tomatoes and stir to combine. 

Pour the egg mixture into the prepared skillet.  Place the skillet over low heat.  Stir the eggs continuously. As the eggs begin to firm, sprinkle the dill over the top.  Continue to stir until the eggs are as done as you like.  Consume immediately.

Whole-Wheat Breakfast Scones

Ingredients:

3 tbsp sucanat
1 cup all purpose flour
1 cup whole wheat flour
1tbsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
1/3 cup butter
2 eggs, lightly beaten
1/3 cup milk
1/2 cup raisins

Method:
Preheat the oven to 425°Fahrenheit.

Combine the sugar (keep 1 tsp of sugar aside), flours, cinnamon, nutmeg, salt and baking powder in a bowl and cut in butter with a pastry blender or two knives. The mixture should resemble coarse crumbs.

Keep 1 tbsp of the beaten egg aside. Add remaining egg, raisins and milk to the flour mixture and combine gently. Sprinkle flour on your kitchen counter, turn out the flour/egg mixture and kneed about 5 times. After kneading, pat the dough into a 3/4inch thick circle and divide into 8 wedges.

Put the wedges on a greased baking sheet, brush with the reserved egg and sprinkle with remaining sugar.

Bake in the oven for about 18 to 20 minutes or until nicely browned. Serve warm with a soup or salad. Delicious!

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