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
Print Recipe
Pin Recipe Instructions
- 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.
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