12 large eggs
4 tsp vegetable oil
4 tsp unsalted butter
4 Kumato® tomatoes
2/3 c torn and loosely packed fresh flat leaf parsley
2/3 c loosely packed fresh chives, cut into ½” lengths
1/4 c low fat sour cream
kosher salt to taste
freshly ground black peppercorns to taste
Preheat the oven to broil.
On a stove top, set a cast iron or non-stick oven safe skillet and preheat to medium low heat. Add 1 teaspoon of vegetable oil and 1 teaspoon of butter.
While butter is melting, beat 3 eggs in a bowl until they are smooth.
Once the butter has melted, add the eggs into the pan and as it sets keep moving the eggs around with a heat resistant spatula. Turn off the heat once eggs are half set, season with salt and pepper and place into the top rack of the oven under the broiler for 1 minute and 30 seconds. Carefully remove the skillet from the oven. Slide the omelet onto a plate, creating a half moon.
Cut a thin layer of the bottom of one Kumato® tomato, then cut into 6 equal rounds. Shingle the sliced Kumato® on top of the omelet in a straight line and season with salt and pepper to taste. Garnish with 1/4 of the amount of chive sticks and 1/4 of the amount of parsley.
Repeat 3 more times to make 4 omelets total. Serve with a slice of toasted whole wheat bread and sour cream.
Kumato® is a registered trademark of a Syngenta Group Company.