Tomato, Herb and Cheese Omelet

It’s going to be cooler here today. Only 86 degrees instead of 100.

That’s supposed to mean the end of the heat wave. 

To me this sounds like politician speak, trying to get me to believe something that isn’t by using kinder, gentler words.


86 is still too hot. For me anyway. Not cooking much. Omelet on the menu tonight. Buying some fresh bread to go with it.

Tomato, Herb and Cheese Omelet

5 large eggs

2 tablespoons milk

2 tablespoons mixed chopped herbs such as chives, parsley and thyme

2 tablespoons butter

1/3 cup halved grape tomatoes

1/4 cup grated Swiss cheese

salt and freshly ground black pepper to taste

Beat the eggs, milk and herbs together. Melt the butter in an omelet pan or frying pan over medium heat. When the butter has melted and looks foamy, add the eggs. As the edges of the eggs begin to set, use a rigid spatula to push the edges toward the center of the pan wile tilting the pan to let uncooked portions move to the exposed surfaces. Keep pushing the eggs and tilting the pan until the eggs are almost set but still creamy and shiny. Spoon the tomatoes and cheese down the center of the eggs. Fold the omelet into halves or thirds. Slide out and serve. Makes 2 servings