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Herbed Omelet with Tomatoes and Blue Cheese
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Sautéed shallots and tangy-sweet grape tomatoes fill this flavorful omelet, along with a scattering of rich, creamy blue cheese. If blue cheese is too funky for your taste, substitute an equal amount of feta cheese.
tablespoon fresh thyme, finely chopped
01In a medium bowl, whisk together the eggs, thyme and 1 teaspoon salt. In a nonstick 12-inch skillet over medium, melt 1 tablespoon of butter. Add the shallots, ½ teaspoon salt and ¾ teaspoon pepper. Cover and cook, stirring occasionally, until the shallots are lightly browned, about 5 minutes. Add the tomatoes and cook, uncovered and stirring occasionally, until the tomatoes have softened and started to brown, 5 to 7 minutes. Transfer to a small bowl and wipe out the pan.
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