BREAKFAST CUSTARD OMELETS

Softened butter or vegetable-oil cooking spray for ramekins
6 large eggs
2 teaspoons finely chopped parsley, plus extra for garnish
2 teaspoons minced onion
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup half-and-half
2 tomatoes, diced, for garnish

Place an oven rack in the middle position and preheat oven to 325 degrees F. Butter or spray 6 (4-ounce) ramekins.

In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.

Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins. Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.

Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean. Carefully remove ramekins from water bath with a dish towel.

Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.

Servings: 6
Adapted from source: The Splendid Spoonful: From Custard to Creme Brulee by Barbara Lauterbach