Recipe: Tomato Omelette with Marjoram (using farmer's cheese)

TOMATO OMELETTE WITH MARJORAM

2 tbsp extra virgin olive oil
3 ripe tomatoes, chopped
3 large shallots, minced
1 cup farmer's cheese, crumbled
2 tsp minced fresh marjoram
8 eggs
1/4 cup water
Salt and freshly ground black pepper
4 tbsp butter

Heat oil. Add the tomatoes and shallots and cook until soft, stirring frequently.

Remove the pan from the heat and stir in the cheese and marjoram.

Beat the eggs with a form until they are light and well blended. Add the water plus salt and pepper to taste.

Melt the butter in a clean skillet until hot and foamy. Pour in the eggs and cook until set, lifting the edge occasionally to let the liquid run under the cooked portion.

Spoon the tomato mixture across the middle of the omelet. Fold the sides toward the middle and let cook another minute or so.

Makes 4 servings
Source: Tomatoes Love Herbs: A Fresh from the Garden Cookbook by Ruth Bass