Tomato and spring onion omelette

Name: Tomato and spring onion omelette
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 Spring onions; 1 Garlic clove; 2 Tomatoes; 2 TABLESPOONS Butter; 1 TABLESPOON Olive oil; 4 discs Bacon; 6 Eggs (size M); 2 TABLESPOONS Whipped cream; 30 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Parsley; 3 Stem(s) Basil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

2 Spring onions
1 Garlic clove
2 Tomatoes
2 TABLESPOONS Butter
1 TABLESPOON Olive oil
4 discs Bacon
6 Eggs (size M)
2 TABLESPOONS Whipped cream
30 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Parsley
3 Stem(s) Basil

Directions

1
Clean and wash the spring onions and cut the green and white parts separately into thin slices. Peel garlic and cut into thin slices. Wash and dice the tomatoes
2
Heat butter and oil in a large frying pan. Fry the bacon until crispy. Take out and drain on kitchen paper. Fry the white part of the spring onions and garlic in the pan. Add half of the tomatoes, fry briefly
3
In the meantime, whisk eggs, cream and Parmesan cheese briefly with a hand blender. Season with salt and pepper. Add the egg cream to the pan. Cover the pan and let it simmer at low heat for 10-15 minutes
4
Wash parsley and basil leaves, shake dry, pluck and roughly chop. Sprinkle the omelette with the remaining spring onions, diced tomatoes, herbs and bacon