Sardine-Tomato Omelet

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sardine tomato omeletSardine-Tomato Omelet


2 tablespoons butter or margarine
2 large tomatoes, peeled and sliced (slice 1 very thin; the other into 8 slices)
1/4 teaspoon crumbled fresh oregano leaves
salt and pepper
5 large eggs
2 tablespoons water
1 can (3 ounces) sardines, drained
1/2 cup shredded Tillamook or Wisconsin brick cheese
4 English muffins, halved and toasted
Green bell pepper, cut into matchsticks for garnish




1. In a large skillet, melt the butter over a medium heat and arrange the thickest slices of tomato in the pan (reserve at least 8 slices for garnish). Sprinkle with oregano and salt and pepper and cook gently for 1 or 2 minutes.
2. In a bowl, using an electric mixer on high speed, beat the eggs until thick and light colored. Beat in the water and pour over the tomatoes in the skillet. Cover and cook over medium-low heat for about 3 minutes, until the eggs begin to set around the edges. Lay the sardines over the eggs, sprinkle with cheese and cook, covered for about 4 minutes longer until the eggs are firm. Remove from the heat.
3. Cut the omelet into 8 squares and put 1 on each English muffin half. Garnish with peppers and the remaining thin slices of tomato.

Makes: 8 servings

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