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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37093/full/37093/gideons-lox-and-tomato-omelet/ <br /><br /> <b>Gideon’s Lox and Tomato Omelet</b> <br /> Monday, February 9, 2009 | by <br /><br /><p>Serves 4</p> <p>8 eggs<br />2 Tbs. water<br />1 tsp. fine sea salt<br />2 Tbs. unsalted butter<br />4 oz. lox, cut into strips<br />1/2 cup small tomatoes, cut into halves<br />4 Tbs. sour cream<br /><br />Whisk together the eggs, water and salt until foamy. Melt the butter in a medium-sized skillet. Pour in the eggs, reduce the heat and cook the omelet until it is just barely set. Put the lox and tomatoes on top, and cook for a minute more.<br /><br />Slide the omelet onto a large plate, folding it in half as you slide it. Place the sour cream on top. Serve warm.<br />(Rebecca Ets-Hokin)<br /></p>

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