Chopped tomatoes and scallions cooked in butter makes a delicious topping for these cottage cheese and parsley-filled omelets.
Omelets are so versatile they can be served as a hearty breakfast, satisfying lunch or a light dinner. Because they can be filled and topped with such a wide variety of cheeses, herbs and vegetables, omelets never get boring.
This is one of our favorite combinations, a simple filling of cottage cheese and parsley and a warm topping of chopped tomatoes and scallions that have been cooked in a little butter. Served with a salad, it makes a great dinner.
- 2 large plum tomatoes, seeded and diced
- 4 scallions, sliced
- 1 tablespoon butter
- 4 tablespoons cottage cheese
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground pepper to taste
For the omelets:
- 6 fresh eggs (see notes)
- 2 tablespoons half-and-half
- Pinch of salt
- 2 tablespoons butter
- Remove the eggs from the refrigerator about 30 minutes ahead of time to allow them to come to room temperature.
Make the topping and filling:
- Heat 1 tablespoon of butter over medium heat in an 8-inch nonstick pan. Add the tomatoes and scallions, season with salt and pepper and cook until softened, about 3 minutes. Transfer to small bowl to keep warm and wipe out the pan. In a separate bowl combine the cottage cheese and parsley and season lightly with salt and pepper.
For each omelet:
- Crack 3 eggs into a mixing bowl along with 1 tablespoon of the half-and-half and tiny pinch of salt. Beat with a whisk or fork until lightly foamy. Reheat the pan over medium heat, add 1 tablespoon of butter and swirl it to coat the pan. Pour in the egg mixture and allow it to set for about 30 seconds. Using a narrow silicone spatula, draw the cooked edge of the egg toward the center of the pan, tilting the pan toward the exposed side so uncooked egg can fill in the exposed area.
- Repeat this action several times around the perimeter of the pan. Once the eggs are no longer runny but still shiny on top, spoon 2 tablespoons of the cottage cheese mixture over one side of the omelet, staying about 1/2-inch in from the edge. Allow to set for 15 seconds. The entire cooking process should take about 3 minutes.
- To plate the omelet, run your spatula around the edge of the pan to be sure it moves easily, then gently slide the edge with the filling onto a plate and use the edge of the pan to help fold the other side on top. Spoon half of the tomato-scallion topping over the omelet and garnish with parsley. Repeat the process for the other serving.
Use your judgement when determining the quantity of eggs you use. If your eggs are very large, you may want to use only 2 per omelet. It's not necessary to cut back on the other ingredients. You can also substitute milk or cream for the half-and-half.
We really recommend having a decent quality 8-inch nonstick pan for making omelets. It makes preparation just about foolproof. Silicone spatulas are great as well. They won't scratch your pan and the eggs don't stick to them.