French Omelet

Plan Z Phase: This is a Z2 (ZReduction) recipe. This omelet taste very fresh and French. You can have this for a lunch or even a light dinner.

Servings: Serves 1.

Ingredients:

• 2 eggs
• 2 Tbl of minced shallot or mild onion
• 1 Tsp of minced, fresh tarragon
•  ¼ cup of minced tomato

Instructions:

Requires a 6” or 7” Teflon- lined sauté pan.

Lightly spray the sauté pan. Begin heating on medium. Add shallots and tomatoes. Cook until loosened and warm. Remove them from the pan and set aside on a small plate.

Spray pan again.

Whiz eggs in a blender. I use a small “bullet” blender. I find that if the eggs have a lot of air in them the omelet will be lighter when finished.

Pour the eggs into the pan and cook on medium. The egg mixture will begin to thicken on the bottom. Should take a few minutes. Take a spatula and loosen the edges. Tip the pan so the runny part of the eggs still in the middle has a chance to run under the cooked part of the omelet. Do this in a few places to evenly distribute the runny part so it can continue to cook. Cook until the middle is almost totally set.

Then put in the tomato shallot mixture and sprinkle in the tarragon. Cook for a minute more and then gently fold over the omelet. If it cracks have no fear. That happens.

Let the omelet continue to cook until it’s to your liking. The French like their omelets a bit loose in the middle. I’m not a huge fan of so what I do is plate my omelet and put a pan cover over it to continue to steam the omelet a bit longer until moist in the middle but done all the way through. By doing this I don’t over-brown the omelet.

Serve with a fresh salad. You have not used up your total allotment of veggies so you can add a few more things to your salad until you have reached a full cup.

Enjoy!

Cheers,