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1
For the tomato omelet: In a large saucepan, preferably nonstick, heat one tablespoon of the olive oil.
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2
When hot, add the minced scallions and saute for about 30 to 45 seconds.
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3
Add the chopped tomatoes and a quarter teaspoon of the salt.
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4
Saute the tomatoes for about 45 to 60 seconds, until they are warm and starting to render their juice but are still firm.
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5
Set aside.
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6
Heat the remaining tablespoon of oil in a clean saucepan.
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7
Meanwhile, beat the eggs with the remaining quarter teaspoon of salt and the pepper in a bowl.
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8
When the oil is hot, add the egg mixture and, when the curds form in the bottom of the pan, stir until the whole mixture is set but a little wet inside.
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9
Using your fork, bring the near lip over toward the center of the omelet and arrange the tomato mixture down the center of the omelet.
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10
(If the tomato mixture is too wet, use a slotted spoon to remove the solids for use on the omelet.)
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11
Fold both lips of the omelet back over the tomatoes to enclose them as best you can.
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12
Heat the one teaspoon of butter in the exposed end of the skillet and cook the omelet for about 45 to 60 seconds to brown it nicely underneath.
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13
Invert onto a plate.
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14
When lukewarm, slide the omelet onto a piece of plastic wrap and roll it into a tube, tightening it as you roll to give it a nice cylindrical shape and twisting the wrap at both ends.
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15
Refrigerate until ready to use.
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16
At serving time, cut the omelet into one-and-one-half-inch slices and place the slices cut-side-down in a small gratin dish.
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17
Sprinkle with a few drops of vinegar, about one tablespoon of oil and extra herbs, if desired.
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18
Serve.
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19
For the herb omelet: Beat the eggs with the salt, pepper and chopped herbs and proceed with the directions above (ignoring references to the tomato mixture) to make and finish the omelet.
