Sunday, January 13, 2008

Omelet filled with tomatoes

Simple and easy for a weekend breakfast.

2 pcs. Eggs
Salt and pepper

2 large tomatoes
1 white onion
Salt and pepper


Make the filling first by sautéing onions and tomatoes wilted. Season with salt and pepper. Grate cheese and set aside.

Preheat a shallow frying pan, beat eggs and season with salt and pepper. Oil the preheated pan and wipe with kitchen paper. Add half of the beaten eggs and swirl the pan around to spread the egg evenly. Add the sautéed tomatoes and onions in half side of the egg. Sprinkle cheese and fold the remaining half of the egg. Repeat procedure for the 2nd omelet.

The recipe yields 2 omelets. Serve with toasted bread.

Handy tips:
The pan should be hot enough before adding frying the egg; but not overly heated so that egg will not get burned.

The filling should be a little bit dry and wilted, not chunky, otherwise the eggs will easily break when folded.

Beat the eggs slightly, not fluffy. Fluffy eggs would turn out bubbly and will collapse after and beat eggs on the last minute before adding into the hot pan.
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