Herb omelette with tomato ragout and feta cheese

Name: Herb omelette with tomato ragout and feta cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 bunch Dill, chives and parsley; 3 Eggs (size M); 75 ml Milk; 75 g Flour; 7-10 Tbsp Salt; 1 collar Spring onions; 600 g Tomatoes; 3 TABLESPOONS Oil; 1/8 l Vegetable broth (instant); 200 g Sheep's cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Salad

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 bunch Dill, chives and parsley
3 Eggs (size M)
75 ml Milk
75 g Flour
7-10 Tbsp Salt
1 collar Spring onions
600 g Tomatoes
3 TABLESPOONS Oil
1/8 l Vegetable broth (instant)
200 g Sheep's cheese
7-10 Tbsp Pepper
7-10 Tbsp Salad

Directions

1
Wash the herbs and, except for a few parsley leaves, chop them finely or cut them into small rolls. Stir eggs, milk and flour until smooth, season with salt and stir in herbs. Leave to swell.
2
Clean, wash and cut the spring onions into rings. Tomatoes wash, clean and cut into pieces. Heat 2 tablespoons of oil in a pan. Brown the tomatoes and spring onions in it. Add stock and stew for about 5 minutes.
3
Crumble sheep's cheese over it, season with salt and pepper, keep warm. Brush a coated pan (16 cm Ø) with oil. Put 2 parsley leaves in it. Pour in 1/4 of the dough and fry until golden brown while turning.
4
Fry 3 more pancakes in the same way. Arrange the pancakes on plates and fill with the tomato ragout. Garnish with salad.