Italian Omelette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 egg (s)
- 3 tablespoon milk
- 1 teaspoon chilli flakes
- 2 stems parsley or basil
- 4 tomato (s)
- 2 teaspoons olive oil
- 40 g cream cheese
- Salt and pepper, black from the mill
Print Recipe
Pin Recipe Instructions
- Whisk the eggs with the milk and add a little salt. Wash the tomatoes, rub dry and cut into thick slices. Rinse the parsley or basil and shake dry, coarsely chop the leaves.
- Fry the tomatoes in a large pan in olive oil for about 2 minutes on each side, season with salt, pepper and sprinkle with chilli flakes. Pour the egg mixture over it and immediately reduce the heat. Put the cream cheese in flakes on the tomatoes (can be omitted with an MB diet).
- Put a lid on and cook until the omelette is thick and the cream cheese has melted slightly. Serve sprinkled with parsley or basil.
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