3-4 slices of green tomato
1 egg
cornmeal for dredging
1/4 tsp thyme
salt and pepper to taste
Directions:
Dredge the tomato slices in the cornmeal and pan fry in a lightly greased skillet until golden brown on either side. Mix the egg and spices and pour into a lightly greased skillet. Arrange the tomato slices in the egg while it's cooking. Flip the omelet when the bottom and edges are solid.
**For a complete meal, serve with 1 cup vegetable (mushrooms, corn, green beans), 1 ounce protein (seitan, tofu bacon), and 1 serving of grain (toast, biscuit).
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