Summer tomato omelette

Name: Summer tomato omelette
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g cherry tomatoes (red and yellow as desired); 1 shallot or small onion; 15 g streaky smoked bacon; 2 stem(s) fresh oregano; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TEASPOON Oil; 25 g grated medieval Gouda cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g cherry tomatoes (red and yellow as desired)
1 shallot or small onion
15 g streaky smoked bacon
2 stem(s) fresh oregano
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TEASPOON Oil
25 g grated medieval Gouda cheese

Directions

1
Wash the tomatoes, drain and cut in half. Peel and halve the shallot and cut into half rings. Finely dice bacon. Wash oregano, dab dry and chop, except for something to garnish.
2
Mix eggs, oregano, a little salt, pepper and nutmeg. Heat oil in a pan (19-20 cm Ø) and fry the bacon in it. Add the shallot and brown lightly. Pour egg mixture over it and spread the tomatoes on top.
3
Covered and let stand for 2-3 minutes at low to medium heat. Then sprinkle with cheese and cover for another 1-2 minutes until the cheese has melted. Sprinkle with remaining oregano and serve immediately decorated.
4
Ciabatta or farmhouse bread tastes good with it.