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Tomato And Basil Omelette

cookeryskills's picture
Ingredients
  Fresh eggs 3 Large
  Tomatoes 40 Gram
  Fresh basil leaves 7 Small
  Butter 10 Gram, unsalted
  Vegetable oil 1 Teaspoon
  Sea salt/Pepper 2 Teaspoon (use as per taste)
Directions

GETTING READY
1. Finely chop the tomato concassé.
2. Using your hands, tear the basil leaves into smaller pieces and mix with the tomatoes in a bowl.
3. Season with salt and pepper.
4. Break the eggs into a tea cup, remove any unwanted shell and transfer into a larger bowl.
5. Season with salt and pepper and beat the eggs together using a fork or whisk.

MAKING
6. Over quite a high heat, heat the omelette pan and add the butter and oil (the oil should stop the butter from burning).
7. When the butter begins to bubble well, pour in the beaten egg mixture.
8. Cook the egg mixture quickly, keeping the pan moving with one hand and stirring with a fork or spatula with the other, not allowing the mixture to settle and not letting it to overcook.
9. Check if it is done when it is still a little runny on top (‘baveuse’).
10. Remove from the heat.
11. Using the fork or spatula, fold the omelette and carefully turn out onto a warm plate.

SERVING
12. Make in incision almost the length of the omelette, fill it with the tomato and basil mixture and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Breakfast
Taste: 
Savory
Equipment: 
Frying Pan
Dish: 
Omelette
Ingredient: 
Egg
Interest: 
Easy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
2

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