Tomatoe Omelette

• 4 medium tomatoes, peeled and thinly sliced
• 1 bunch fresh green onions (shallots, if available)
• 1 cup olive oil
• 1 cup grated parmesan cheese
• 8 eggs, beaten
• Cavender's

In deep fry pan, saute onions in oil until tender. Add tomatoes and cook gently for 10 minutes. Add seasoning and cheese, stirring constantly. Pour beaten egges slowly over tomato mixture and cook slowly, allowing eggs to set. Fold eggs over (in half) and cook for 5 min more. Serve at once on a hot platter.

Note: This makes a delicious quick meal served with crusty bread, side dish of Feta cheese and olives and a tossed green salad. For additional enjoyment, a bottle of chilled white Hymettus wine may be served.