Tomato omelette with bacon

Ingredients

Directions

1. 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 chop the tomatoes.

2. 2

   Heat butter and oil in a large frying pan. Fry the bacon in it until crispy. Take out and let drain on kitchen paper. Fry the white part of the spring onions and garlic in the pan.

3. 3

   Add half the tomatoes and steam briefly.

4. 4

   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 for 10-15 minutes at low heat.

5. 5

   Wash parsley and basil leaves, shake dry, pluck and roughly chop. Sprinkle the omelette with the remaining spring onions, diced tomatoes, herbs and bacon.