Cut the tomatoes in a cross shape and simmer in boiling water for a few minutes until the skin peels off. Rinse the fruit in cold water and peel off the skin. Cut the tomatoes and garlic into fine cubes.
Sauté both in a pan with a little oil until the liquid has boiled off a bit, then season with salt and pepper and possibly herbs. Put the sauce aside.
Now separate the eggs. Beat the egg whites in a smaller bowl until stiff. In a larger bowl, whip the cream until stiff. Finally stir in the egg yolks briefly. Pepper and salt everything. Now fold the egg whites into the egg yolk mixture.
Heat some butter in a pan and wait until the fat turns pale (check with a spatula). Then add the entire egg mixture to the pan. Put a lid on the pan and wait until the egg mixture is only slightly liquid on top, do not turn.
Let the omelette slide out of the pan and fold in the middle. Spread the tomato sauce over the omelette and garnish with herbs. Enjoy right away.
Fish soufflé will surprise you with its delicate taste, fluffy, airy texture, and aroma that will not leave anyone indifferent! Preparing fish soufflés is quick and easy! Cook: 40 minutes Ingredients Pangasius fillet (or another fish fillet) – 250 g Bulb ...
Soufflé is a French dish made from egg yolks and whites combined with various ingredients. Tomato soufflé with a very delicate texture, ideal for breakfast. Preparing a tomato soufflé is quite simple, the main thing is to remember that the whites should b...
Zucchini soufflé is an ideal summer dish, delicious and light. Be sure to make this tender zucchini casserole. Plus, the ingredients are very affordable and the cooking process is very simple. Servings: 4 Ingredients Zucchini (medium) – 1 pc. Bulb onions ...