Prepare the Fresh Salsa (see recipe below) in advance. Refrigerate until ready to serve.
Place the eggs, buttermilk, salt, pepper, and Tabasco Sauce into a large bowl and whisk well to blend; set aside.
Using a two-sided omelet pan (see photo on right), place the pan over medium-high heat. Add 1/2 tablespoon of butter to each side of the pan. When the butter has melted and covers the bottom of the pan, using a pastry brush, brush some of the melted butter up and around the sides of the omelet pan.
Add sliced greens onions to the bottom side of the pan; saute for a few minutes until the onions begin to soften (do not allow the onions to brown). Reduce the heat to medium-low at this point.
Pour 1/2 of the egg mixture into one side of the pan. Pour the other 1/2 of the egg mixture into the other side of the pan. As the egg mixture begins to solidify, using a spatula, move the mixture towards the center which will allow the still runny eggs to fill that space.
Add the sun-dried tomatoes and parmesan cheese to the bottom part of the pan. Flip the top lid over the bottom lid. Reduce the heat to low and cook another 3 to 4 minutes.
Using a oven glove, open the top lid. If the omelet has puffed up nicely, it is done. If not, close the lid and cook for a few additional minutes. When the omelet is done, carefully remove the omelet pan from the stove. Open the lid, place a serving dish over the entire omelet pan, and invert the omelet onto the serving dish.
Cut the omelet in half and served with fresh salsa over the top.
Makes 2 servings.
Fresh Tomato Salsa Recipe:
Check out more delicious Salsa Recipes and Tomato Recipes for more great cooking ideas. The success of this salsa is that everything should be fresh from the garden or your local Farmer's Market.
1 very small Torpedo onion* or red onion, chopped to small dice
2 cloves garlic, peeled and chopped to small dice
1/2 jalapeno chile peppers, seeded and cut to small dice
1 medium-size vine-ripened red tomato, chopped to medium dice
1 medium size vine-ripened yellow or gold tomato, chopped to medium dice
1/8 cup chopped fresh cilantro leaves and stems, or to taste**
Lime zest from 1 small lime
Lime juice from 2 small limes
Coarse salt or smoked salt, to taste
Freshly-ground pepper, to taste
* The Red Torpedo Onion is an Italian heirloom variety. The skin is reddish-purple in color and it is elongated in shape (the bulbs resemble a torpedo or spindle). They are on average about 4 to 6 inches long and about 2 or 3 inches in diameter. The flesh is sweet, mild, and tender with light rose colored rings. These onions can be found in some specialty markets and also at local Farmer's Markets. Photo of the Red Torpedo Onion is from Melissa's Produce.
** Fresh parsley may be substituted for the cilantro.
As you finish chopping each of the above ingredients, place into a large bowl. After adding all the ingredients, mix together well. Taste and adjust seasonings if desired (adding additional salt, pepper, and/or cilantro as needed).
Store the salsa in the refrigerator until ready to serve. Leftover salsa will keep for 2 to 3 days in the refrigerator. Fresh Salsa is great with chips, meats, on sandwiches, added to tacos, or any Tex-Mex dish.