Tomato Omelets with Marjoram

Ruth Bass, who wrote a series of books celebrating the use of herbs in cooking, says there are two ways to mingle tomato, marjoram, and eggs. You can cut cherry tomatoes in half, heat a little olive oil in a small skillet, put them in cut side down, and then serve them sprinkled with fresh marjoram next to eggs. Or you can turn out this omelet, which combines tomatoes, marjoram, and farmer cheese.

2 tablespoons extra virgin olive oil

3 fresh ripe tomatoes, chopped

3 large shallots, minced

1 cup farmer cheese, crumbled (farmers cheese is a form of cottage cheese, from which most liquid has been pressed)

2 teaspoons minced fresh marjoram

8 eggs

¼ cup water

salt and freshly ground black pepper

4 tablespoons butter

 

Heat the oil in a skillet. Add the tomatoes and shallots and cook until soft, stirring frequently. Remove the pan from the heat and stir in the cheese and marjoram. Set aside. Beat the eggs with a fork until they are light and well blended. Add the water and salt and pepper to taste. Heat a large omelet pan or nonstick skillet over medium-high heat. Add the butter, swirling to coat pan. Add the eggs to the pan. With one hand, shake the pan back and forth while stirring the eggs with your other hand. Stir, using a fork held flat so as not to break through the bottom of the omelet. When the eggs begin to form curds and set along the bottom, stop stirring. With the back of the fork, spread the eggs evenly around the pan. Spoon the tomato mixture across the middle of the omelet. Let cook another minute or so.

Tilt the pan up and use the fork to roll the top third of the omelet onto the filling. If you want the omelet lightly browned, let it sit for a few seconds. Tilt the pan over a serving platter and make a second fold by sliding the omelet out of the pan, seam side down, onto the platter. Serve immediately.  For scallion omelet, use only 2 tomatoes and add ½ C. chopped scallions.