Summary

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

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Instructions

1. Heat the oil in a coated pan.
2. Wash the tomatoes, cut them in half and fry them vigorously with the cut surface facing down.
3. 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.
4. Pour egg milk evenly over the tomatoes and cover over low heat for about 12 minutes.
5. 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.
6. In addition: bread