Omelette with balsamic vinegar, basil and fresh tomatoes
2 servings
10 minutes
This omelet is a true embodiment of French elegance. Its delicate texture, enhanced by milk and cheese, perfectly complements the refreshing aroma of basil and the sweetness of cherry tomatoes. Balsamic vinegar adds a refined tang to the dish, revealing new layers of flavor. France is renowned for its art of making omelets—from simple rustic to sophisticated restaurant variations. Such an omelet can be served for breakfast or a light dinner and complemented with fresh baguette or salad. Olive oil adds the finishing touch, making the texture velvety and highlighting the juiciness of the ingredients. This dish is not only nutritious but also a true gastronomic journey into the heart of French cuisine.
1
Mix the eggs with salt, pepper, balsamic vinegar, milk, and grated cheese.
- Chicken egg: 3 pieces
- Milk: 0.3 glass
- Cheese: 50 g
- Balsamic vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
We sauté the mixture. Add chopped basil leaves to the almost ready mixture and remove from heat.
- Basil: 20 g
3
Let the pan cool for one minute, then drizzle with olive oil, add tomatoes, and serve.
- Olive oil: to taste
- Cherry tomatoes: 4 pieces
