This sandwich is a tasty way to use your extra tomatoes from your garden and has the wonderful flavor of fried omelet and sweet, crunchy onion. The juicy sweetness adds a special touch. Also, for an extra flavor boost, try adding bacon to the sandwich.
• 3 tablespoons butter, divided
• 5 large eggs, beaten
• 2 tablespoons half and half
• 4 slices good quality white bread
• 4 tablespons salad dressing or mayonaisse
• 6 - 8 thin slices fresh tomato
• 4-6 thin slices sweet onion (vidalia if available)
No nutrition information available
1. Melt 1 tablespoon of the butter in a 10-inch non-stick skillet over medium high heat. meanwhile, break the eggs into a small bowl. Add the milk and beat for 1 minute. Pour into prepared skillet, cover and let cook until done, checking often and flipping once. Omelet should be slightly browned on each side. Set aside.
2. Spread the remaining butter on two of the bread slices. Place face up on serving plate. Spread salad dressing (or mayo) on other two slices of bread and place face up on plate.
3. Cut omelet to fit bread slices. Place omelet pieces on top of buttered bread slice.
4. Top each with 3 or 4 slices of tomato.
5. Then add the onion slices. Add salt and pepper to taste.
6. Top with salad dressing coated bread slice (face down). Cut in half, if desired.