Tomato omelette: for a light and delightful second dish!

published on 11 May, 2021 at 11:17

Pour the eggs over the tomatoes and your dinner will be ready in minutes!

INGREDIENTS

4 eggs

60 ml (1/4 cup) milk

2 tomatoes, sliced

2g (1/2 tsp) coriander powder

60g (2 oz) cheese, sliced

Salt to taste

Black pepper to taste

15 ml (1 tbsp) olive oil

METHOD

In a bowl whisk 4 eggs with milk and salt. Set aside and slice tomatoes.
Heat olive oil in a frying pan over medium heat.
Arrange tomato slices in a circle near the edges of the pan. Season with coriander powder, salt and pepper. Close with a lid and cook for 1 minute.
Carefully pour beaten eggs in the middle of the tomato circle. Put the lid on and cook for 2 minutes.
Put cheese slices into the middle of the omelette, close with the lid and cook for 2-3 minutes more or until cheese melts and the eggs are set.
Serve immediately.

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