Max Chimichurri Omelette

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 2 egg (s)
  • 5 cherry tomato (s)
  • 50 g cooked ham
  • 50 g feta cheese
  • some basil, fresh
  • 4 teaspoons spice mix (Chimichurri, Argentine spice mix)
  • 2 teaspoon herbs, Italian
  • Salt and pepper, freshly ground
  • 1 shot sparkling mineral water
  • 1 tablespoon butter
Max Chimichurri Omelette
Max Chimichurri Omelette

Instructions

  1. Beat the eggs and place in a small bowl.
  2. Quarter the cherry tomatoes. Roughly chop the basil. Cut the ham and feta cheese into small cubes. Add everything to the eggs. Add the spices (chimichurri, Italian herbs, pepper and salt). Then whisk everything well with a fork. Add a dash of sparkling water, this will make the omelette nice and fluffy afterwards.
  3. Put the butter in the pan and bring it to temperature. Only when the butter is about to break into small bubbles, add the contents of the bowl to the pan. Now let the omelette simmer under constant supervision, setting the heat and reducing it if necessary so that the mixture steams and bubbles slightly (if it steams too much, it will burn). Prick any puffiness so that the omelette lies nicely evenly.
  4. In the meantime, briefly warm the plate in the oven on the lowest setting (e.g. 50 ° C).
  5. When the omelette is visible right through to the top layer and appears firm, carefully fold one half onto the other with a wide spatula and continue frying briefly. Place on the warmed plate and garnish with a little fresh basil.

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