May 10, 2009
Tomato Crouton Omelet
- 3 tbsp olive oil
- 2 cups french bread, cut in 1" cubes
- 1 garlic clove, minced
- 2 plum or 1 large tomatoes, diced
- lightly beaten
- salt and pepper
- Heat 2 tbsp of olive oil in a non-stick skillet on medium. Add the croutons and cook until golden.
- Add the garlic and tomatoes and cook 2 minutes. Season with salt and pepper.
- Add 1 more tbsp of the oil and then pour in the eggs.
- Cook until almost set and then shake pan. Cover with a plate, invert. Divide in half and serve.
delicious–love the croutons