Summary

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

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Instructions

1. 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.
2. Whisk the eggs well with the pressed garlic, parsley, salt, pepper and nutmeg.
3. 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!
4. 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.
5. 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.
6. Spread the remaining tomato sauce on a plate, place the omelette on top and serve warm, sprinkled with parsley and parmesan.