Omelette with Tomatoes (Master Class)
Description
In just 10–15 minutes, you’ll have a delicious breakfast on the table! You can serve it in individual skillets or on regular dinner plates. A tender cheesy crust, a juicy omelet inside, and little pieces of tomato… so tasty! Thanks to the butter and cream in the recipe, it has a delicate milky flavor. And the tomatoes have time to cook through without losing their shape, since the omelet slowly simmers on a cast-iron skillet. Good luck!
Instructions
- 1
Step 1
Prepare the ingredients. Depending on your appetite, use two or three large eggs per serving. Wash the eggs and tomato thoroughly. Let's begin!
- 2
Step 2
With a whisk, mix the eggs with the cream, salt, and ground black pepper. Grate the cheese coarsely or finely. Cut the tomatoes into pieces. If the tomato skin is tough, it's better to peel it; my tomatoes are tender and straight from the garden, so I skipped this step.
- 3
Step 3
Grease the pan with butter, sauté the tomatoes for literally one minute over high heat. Pour in the omelette, sprinkle herbs on top, and spread the grated cheese. Reduce the heat to minimum and cook the omelette covered until done.
- 4
Step 4
Omelet with tomatoes is ready!