Mini Soufflé Omelette

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 3 medium egg (s)
  • 1 large clove garlic
  • 2 tomato (s)
  • some salt and pepper
  • 100 ml cream
  • some butter
  • possibly herbs
Mini Soufflé Omelette
Mini Soufflé Omelette

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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