Tomato and Basil Omelette

Name: Tomato and Basil Omelette
Ingredients: Filling; 2 1/2 cups of diced tomatoes, seeds removed; Basil leaves, chopped, and salt to taste; Pastry Dough; 3/4 cup of butter; 1/2 cup of milk; 24 eggs; Salt to taste

1
Filling
2
2 1/2 cups of diced tomatoes, seeds removed
3
Basil leaves, chopped, and salt to taste
4
Pastry Dough
5
3/4 cup of butter
6
1/2 cup of milk
7
24 eggs
8
Salt to taste

Ingredients

1
Filling
2
2 1/2 cups of diced tomatoes, seeds removed
3
Basil leaves, chopped, and salt to taste
4
Pastry Dough
5
3/4 cup of butter
6
1/2 cup of milk
7
24 eggs
8
Salt to taste

Directions

1
Filling
2
Combine all ingredients and reserve
3
Pastry Dough
4
In a large bowl, beat the eggs with milk and season with salt
5
Heat a large non-stick skillet over high heat and melt 1 tablespoon of butter
6
Add half a cup of the egg mixture and tilt the skillet to cover the entire surface
7
Using a spatula, push the mixture towards the center of the skillet, allowing the uncooked egg to flow to the bottom
8
When almost cooked but still creamy, place three tablespoons of filling in the middle of the omelette
9
Fold the other half over and cook for an additional 2 minutes before serving
10
Repeat with remaining eggs.