1 medium tomato kept in paper bag for three days.
1 and 1/2 tablespoon amish butter from farm.
1/4 cups onion,diced with 3 tablespoons knorr mix packet onion.
1/2 cup green pepper
Greek Sea Salt Paprika.
Two eggs.
One teaspoon of milk.
1.dip the tomato in boiling water for 10 seconds to loosen skin then peel it.Core an cut it in half an press holding the cut side down to release the seeds.chop the tomato in small dice.
2.Melt 1/2 tablespoon of the butter in pan a saute the onion until wilted.Add the green pepper and finally the tomato and seasongs.simmer stirring occasionally about 10 minutes.this is the filling for the omelet.
3.Break the eggs into bowl and beat until the yolks are well blended with the whites add milk.Add Salt paprika.
4.Heat the reamaing butter in a skillet or an omelet pan until the butter bubbles and is just about to brown.
Immediately add the eggs after one final beat and stir rapidly to bring the entire mixture to the same temperature.Tip the side of the pan to allow excess liquid egg to reach the warmer portion of the pan.keep tilting until all the egg is set.
6.Place the filling on one side of the omelet and slide the omelet onto a hot plate flipping the unfilled side of the omelet and serve hot.
7.Serve a pat of butter over the surface of the omelet.

• {Sugar prunes vs chocolate covered caramel honey and honeycomb prunes pitted.}

{My Pruned Chocolate recipe is very good with caramel covering filled with honey maybe i will someday get the boiling part exact...but there is no right way boil core fill add and melt it on.}


{Almonds crunched dices coated in sugar broiled and added with raisins boiled}