Vidalia'S Omelet

• 4 tbsp butter or good substitute
• 1 fist-size Vidalia Onion, finely chopped
• 4 - 5 leaves fresh basil, coarsely chopped
• 4 large eggs
• 6 large slices sun ripened tomato
• 1/2 cup sour cream
• fresh black pepper
• 1 cup sharp cheddar cheese, grated

1. Melt 2 tbsp. butter in non-stick small skillet.
2. When it starts to crackle, add chopped onion.
3. toss frequently to caramelize (ever so slightly burn) outside of onion pieces.
4. Set aside.
5. While 1 tbsp butter is melting in same skillet, crack two eggs in bowl.
6. Add 1/4 cup sour cream: Stir just enough to blend well.
7. Pour egg mixture into pan.
8. Allow to cook about 30 seconds.
9. Stir from bottom with spatula.
10. Allow to continue cooking about 45 seconds more.
11. Use half of cheese and half of onion to make a line down the middle of the circle.
12. Continue cooking until cheese starts to melt.
13. Lift pan from heat and shake back and forth to be sure it is loosened from the pan.
14. Then with a flip of the wrist, fold it in half and slide onto plate. Sprinkle with pepper and basil.
15. Serves 2.

butter, vidalia onion, fresh basil, eggs, tomato, sour cream, fresh black pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=64682 (may not work)