BRUSCHETTA OMELET

This budget-friendly recipe is one of our favorite summer breakfasts.  Our basil (below) is still looking great in spite of a hot and dry summer.  The more sprigs I snip off, the more it grows!

Filling for two omelets:

2 Roma tomatoes, diced

2 tablespoons minced fresh basil

1 large garlic clove, minced

1 teaspoon balsamic vinegar

salt to taste

1/8 teaspoon fresh ground pepper

For each omelet:

1/2 teaspoon olive oil

2 eggs or 1/2 cup egg substitute

Combine filling ingredients in a bowl and let set for a few minutes to blend flavors.  If not using egg substitute,  beat two eggs with a fork or whisk.  Heat oil over medium heat in an omelet pan or small skillet.  Pour in eggs or egg substitute.  I like to put a lid on the pan and let the eggs cook through.   Or, as eggs begin to set, lift the sides of the omelet so the uncooked egg runs underneath to finish cooking.  Don't overcook or the eggs get tough.  Slide onto a plate.  Fill with half of the filling.  Repeat for the second omelet.