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Herbed Omelet with Tomatoes and Blue Cheese
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.
4
Servings
Tip
Don't be afraid to use the tender tips of thyme sprigs. Though the woody parts of the stems are too tough and fibrous to chop (only the leaves attached to these stems are usable), the soft, flexible tips can be chopped up with the leaves. Flowers are usable, too.
30 minutes
Ingredients
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8
large eggs
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1
tablespoon fresh thyme, finely chopped
Directions
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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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