Omelette with Heirloom Green Zebra and Other Tomato Varieties

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Here are two varieties of egg dishes with green heirloom tomatoes or yellow and cherry tomatoes. For vegans the eggs can be substituted with tofu. The dish can be served as a hearty breakfast or a lunch. All ingredients should be organic.


GREEN Tomato Eggs
2 -3 medium  “Green Zebra” (Solanum lycopersicum)
NB they are not unripe tomatoes!
Basil

DO
Skin the ripe tomatoes using boiling water. Slice them and add to the hot olive oil. When cooked, push to the side and add the scrambled eggs into the rest of the pan. Cook and serve with 2 or 3 sprigs of fresh basil.

YELLOW and Cherry Tomato Eggs with Dill
Heat oil in the pan. Add cherry and yellow tomatoes and fry for a few minutes. Slide egg mixture into the pan. Cook until set. Turn over. Sprinkle with chopped dill. Feta pieces could also be added.

The EGGS
1 1/2 bantam eggs per person
Crack the eggs into a mixing bowl with a little water and mix well with a fork.



VEGAN
225g silken tofu
1 tsp Soya sauce
1 small onion
1/4 tsp turmeric
2 small potatoes ( boiled yesterday)
Olive oil
Chives

DO
Fry finely chopped onions in hot olive oil, add small potato cubes. Mash the silken tofu in a bowl with a fork and add the Soya sauce and the finely grated turmeric. Add mixture to the pan and cook. Sprinkle with finely chopped chives.

More on ripe green tomatoes
The Battery Rooftop Garden has an interesting post on the heirloom Green Zebra. And there is some tomato art of Uli Westphal giving an insight into the amazing variety of the tomato plant family.



More egg dishes
Omelette with mushrooms and thyme
Asparagus eggs

Asparagus eggs

get

3 sticks raw white asparagus
3 eggs
1 tbsp water
1 tbsp olive oil
1 tbsp butter

do

Wash and peel asparagus, paying special attention to washing the head. It may have sand in it.
Slice them into thin diagonal slices, the head lengthwise.
Fry them in the heated oil - butter mixture till soft.
Beat the eggs with the water. Move the fried asparagus to the edge of the pan. Add the egg mixture. Cut into 2 pieces and flip when it is set.
Serve hot.

Sufficient for 2 people.
This recipe also works with uncooked green asparagus, but it is not necessary to peel it.

Tempeh and Egg Sandwich

Get
2 Eggs
Some tempeh
2 Tomatoes
Green herbs (parsley, lemon thyme, chives etc)
or lettuce leaves
Some mayonnaise (Soya)
Cheese, a few thin slices
Bread
Olive oil
Tamari
Some Dorrigo Pepper (Tasmania stipitata)
or any black pepper
all organic

Do
Maybe the tempeh is a left over from last nights dinner.

If not wash and cut tempeh into thin slices. Remove any dark spots. Mix a bit of tamari with olive oil and a pinch of pepper, rub sparingly into the tempeh slices. Leave for 10 min. Fry gently in olive oil.

Clean the vegetables and herbs. Slice ripe tomatoes into thick slices. Make sure the lettuce leaves/herbs are not wet. Fry the 2 eggs in olive oil. Put a slice of fresh bread or toast on each plate. Add some of the mayonnaise, the cheese slices, the tomato slices, the tempeh slices and the greens on both. When the eggs are done, top the 'big one' with it and serve immediately.

Serves two people. It can be a hearty breakfast or lunch. You might want to vary the recipe to your needs.