Tomato Omelette with Fresh Herbs
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon oil
- 6 small tomato (s)
- 6 egg (s)
- 100 ml milk
- salt and pepper
- 3 stalks basil
- 0.25 ¼ bunch chives
- 1 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Heat the oil in a coated pan.
- Wash the tomatoes, cut them in half and fry them vigorously with the cut surface facing down.
- Whisk eggs and milk together, season well with salt and pepper. Wash the herbs and cut into fine strips or rolls, with the exception of a little basil for garnish. Stir into the egg milk.
- Pour egg milk evenly over the tomatoes and cover over low heat for about 12 minutes.
- Slide the omelette onto a flat lid, put the pan over it, turn it and bake for another 3 minutes. Serve with sour cream and basil.
- In addition: bread
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