Omelette with tomatoes
1 serving
10 minutes
Tomato omelette is a simple yet incredibly delicious dish of French cuisine that captivates with its tenderness and airy texture. This recipe differs from the classic omelette – due to a special cooking method, it acquires a porous structure and rich tomato flavor. The history of the dish traces back to traditional French cooking, where omelettes are often made with various additions – from herbs to vegetables. In this version, fresh tomato not only complements but fully infuses the eggs with its juiciness, creating a harmonious combination. Perfect for a light breakfast or quick dinner. It can be served with crispy baguette, fresh herbs, or even a light sauce. Bon appétit!
1
Crack the eggs into a bowl and whisk them with a fork.
- Chicken egg: 3 pieces
2
Cut the tomato in half and grate it into a bowl with eggs. Add a little salt and mix.
- Tomatoes: 1 piece
- Salt: 0.3 teaspoon
3
Pour some sunflower oil into a heated pan and add the egg-tomato mixture.
- Sunflower oil: 1 tablespoon
4
Now the main thing is not to let the tomato-egg mixture turn into a solid piece, as in the case of making a classic omelet. To do this, stir the mixture with a spatula, scraping the hardening mixture from the sides and bottom of the pan. In the end, you should have a scattering of porous lumps, like in the photo.
5
When most of the water evaporates from the pan, place the cooked omelet on a plate.
