Omelet with Chicken and Tomatoes
Description
Perfect for the table and with drinks. Many have surely tried the classic omelet with chicken and tomatoes. This version can truly surprise even true gourmets with its flavor. Roasted cherry tomatoes pair perfectly with chicken in pesto sauce. Wrap that filling in an omelet and you get an incredibly delicious, hearty dish worthy of a restaurant menu. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Wash the cherry tomatoes, pat them dry lightly, and cut them in half (if small; if large, cut into 4–6 pieces). Arrange them on a baking sheet or in a baking dish. Season lightly with salt and, if you like, add your favorite spices. Drizzle with olive oil and put them in the oven. It’s best to roast the tomatoes at a low temperature so they don’t burn but cook slowly and gently. You can even do this the evening before, for example.
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Step 2
2. Wash the chicken fillets, pat dry with paper towels, and cut into small pieces. Pour a little vegetable oil into a skillet and add the chicken. Season with salt and pepper as you cook. Fry over medium heat until done.
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Step 3
3. The recipe for a chicken and tomato omelet calls for pesto sauce. You can use store-bought pesto or make it at home.
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Step 4
4. Toss the cooked chicken with the sauce and mix well. By then, the tomatoes will most likely be ready.
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Step 5
5. Beat the eggs with a pinch of salt and pepper. If desired, you can add milk or sour cream.
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Step 6
6. Pour a little oil into a frying pan and add the eggs. After just a couple of minutes, place the chicken on one side.
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Step 7
7. Top with roasted cherry tomatoes.
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Step 8
8. Carefully fold so the filling is inside. Fry the chicken and tomato omelet at home until cooked through.
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Step 9
9. Before serving, carefully remove the omelet and transfer it to a plate, garnished with fresh herbs.