Alberto`s Omelette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 1 clove garlic
- 1 tablespoon parsley, chopped
- 1 tomato (s)
- 50 g cooked ham
- 1 scoop / n mozzarella, small
- 2 tablespoon tomato (s), peeled
- 50 g cream
- 1 pinch (s) oregano
- Butter and fat for frying
- Parmesan
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Chop 2 tablespoon peeled tomatoes very finely and briefly toss in butter with a little sugar. Add the cream and season with salt and pepper and a pinch of oregano. If you like it a little hotter, add chilli powder. Let simmer for 10-15 minutes.
- Whisk the eggs well with the pressed garlic, parsley, salt, pepper and nutmeg.
- Melt the fat in the pan, add the eggs, the liquid should completely cover the bottom. Always spread well over a mild heat with the back of a spoon. Every now and then tear the dough with a spoon so that the still liquid egg touches the bottom of the pan. Only the lower side should be fried!
- Chop the tomato, ham and mozzarella very finely and spread over half of the omelette. Carefully fold the other half over it. It then looks like a crescent moon.
- Preheat the oven to around 180 ° C, preferably the top of the grill. Put some tomato sauce and a generous amount of parmesan on the omelette and put the pan in the oven. Baked until the parmesan has melted.
- Spread the remaining tomato sauce on a plate, place the omelette on top and serve warm, sprinkled with parsley and parmesan.
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