Tomato omelette

Name: Tomato omelette
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 6 Eggs (size M); 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Pot of basil; 1/2 Chives; 6 small tomatoes; 2 TABLESPOONS Oil; 100 g Cream and yoghurt spread on bread and for cooking; 6 TABLESPOONS Milk

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

6 Eggs (size M)
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Pot of basil
1/2 Chives
6 small tomatoes
2 TABLESPOONS Oil
100 g Cream and yoghurt spread on bread and for cooking
6 TABLESPOONS Milk

Directions

1
Mix eggs and cream. Season with salt and pepper. Wash basil and chives, shake dry. Put something aside for garnishing. Pluck the basil leaves and chop them.
2
Cut the chives into fine rolls. Stir the herbs into the egg cream. Wash, clean and halve the tomatoes. Heat oil in a pan. Place the tomatoes with the cut surface in the pan. Pour egg cream over them and let them simmer at low heat for 10-12 minutes. Stir bread spread and milk until smooth. Season to taste with salt and pepper. Arrange the tomato omelette on a large plate.
3
Pour egg cream over them and let them simmer at low heat for 10-12 minutes. Stir bread spread and milk until smooth. Season to taste with salt and pepper. Arrange the tomato omelette on a large plate. Garnish with chives and basil. Add cream