Omelette with tomatoes, olives and thyme

Name: Omelette with tomatoes, olives and thyme
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 200 g cherry tomatoes; 6 Stem(s) Thyme; 4 Eggs (size M); 60 g green olives without stone; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

200 g cherry tomatoes
6 Stem(s) Thyme
4 Eggs (size M)
60 g green olives without stone
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil

Directions

1
Wash, clean and halve the tomatoes. ##Wash, shake dry, pluck and chop the leaves from the stalks, except for something to garnish. Whisk eggs and thyme.
2
Season with salt and ##pepper##. Stir in olives. Heat 1 tablespoon of oil in 2 pans (approx. 24 cm Ø). Divide the egg mixture between the 2 pans. Spread the tomatoes on the omelettes. Leave to set at medium heat for about 10 minutes.
3
Arrange omelettes on plates and garnish with thyme.