Omelette with greens and tomatoes
2 servings
15 minutes
Omelet with greens and tomatoes is a simple yet incredibly delicious dish that has become a classic of European cuisine. Its roots go back to rural traditions where fresh eggs and seasonal vegetables were always the foundation of meals. The ease of preparation makes it an ideal breakfast or light dinner. Tender, fluffy eggs infused with the aroma of dill and parsley create a harmony of flavors, while juicy pieces of tomatoes add a slight tang and freshness. This omelet pairs wonderfully with crispy toast or a cup of fragrant tea. Thanks to the greens, it is not only tasty but also healthy, enriching the body with vitamins and trace elements. It is quick and easy to prepare, and its versatility makes it a favorite dish for many generations.
1
Finely chop the greens and onion.
- Dill: 5 stem
- Parsley: 5 stem
- Spring onion: 5 stem
2
Cut the tomatoes into cubes.
- Tomatoes: 2 pieces
3
Whisk the eggs, add salt and pepper to taste.
- Chicken egg: 4 pieces
- Salt: pinch
- Ground black pepper: pinch
4
Melt butter in a pan. First sauté the onion, then the greens, and finally the tomatoes (they should not become too soft).
- Vegetable oil: 50 ml
- Spring onion: 5 stem
- Dill: 5 stem
- Parsley: 5 stem
- Tomatoes: 2 pieces
5
In 2 minutes, pour in the egg mixture.
- Chicken egg: 4 pieces
6
Close the pan lid, cook for 8 minutes.
