It’s that time of year! Everyone I know is harvesting their tomatoes and my counters are over flowing with them! One of my all time favorite tomato recipes is this one. The basil is really what makes it!
1 tomato diced
2 tbsp goat cheese
1/2-1 cup cubed feta
oil for the pan
Heat your favorite frying pan to medium heat. Add the oil and be sure to coat the pan with it. Pour in 4 beaten eggs and sprinkle a generous amount of the basil over top of the eggs. while the eggs are cooking get to work chopping your tomato and crumbling your feta. I like really big chunks of feta.by the time you are finished that the omelet should be ready to flip. Once your omelet is flipped spread the goat cheese along on half of the omelet add tomatoes and feta and fold the empty half over all the ingredients. I usually cut the omelet in half (because there are two of us) and then slide the omelet onto the plate. This really does pair well with asparagus but it is just fine on its own too.
If you don’t happen to have goat cheese it is just fine with out it. Also, if you happen to have fresh basil I would chop the basil and add it with the tomatoes rather than adding it to the eggs.