Herb omelette with vegetables

Name: Herb omelette with vegetables
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 red and yellow pepper; 1/2 bunch Spring onions; 500 g cherry tomatoes; 6 Eggs (size M); 75 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1/2 potty Basil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 red and yellow pepper
1/2 bunch Spring onions
500 g cherry tomatoes
6 Eggs (size M)
75 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1/2 potty Basil

Directions

1
Clean, wash and cut the peppers into pieces. Leek onions clean, wash and cut into rings. Wash tomatoes and cut them into pieces. Beat the eggs and milk. Season with salt and pepper. Heat 1 tablespoon of oil in a coated pan (26 cm Ø). Pour in egg milk and let it simmer covered at low heat for about 15 minutes.
2
Heat 2 tablespoons of oil in a 2nd frying pan. Fry the peppers for about 4 minutes, turning them over. Add spring onions and tomatoes, season with salt and pepper and fry for 2-3 minutes. Wash the basil and, except for something to garnish, pluck the leaves from the stalks and cut into strips. Add to the vegetables. Place the vegetables on one half of the omelette, fold the other half over and slide onto a plate
3
With 3 people: