1 lb Green tomatoes
- sliced 1/2-in thick
Cornmeal or flour
Light olive oil; for the pan
-=OR=- Butter
6 lg Eggs
3 tb Chopped scallions
2 tb Fresh basil or lovage leaves
- torn or finely sliced
- (or more if desired)
Salt & freshly ground pepper
Sprigs of basil or lovage
- (for garnish)

DREDGE THE TOMATOES in the cornmeal or flour. Heat enough oil in a 10-inch
non-stick pan to cover the surface. Fry the tomatoes briefly on each side
until they are lightly colored. Dont let them get soft. While the tomatoes
are frying, lightly beat the eggs with the scallions and basil or lovage.
Season with salt and pepper. Pour them over the tomatoes. Let the eggs sit
for about a minute, then give the pan a shake to loosen the bottom. Cook
over medium-low heat until the eggs are nicely colored on the bottom, then
slide the omelet onto a large plate. Place the pan over the plate, invert
it and return to the heat to cook the other side. When done, turn the
omelet out onto a serving plate and serve sliced in wedges and garnished
with fresh sprigs of the herb you have used.