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🍳 Crispy Tomato Omelette with Basil

315 kcal · 30 min · 4 servings

Ingredients

• 3 tomatoes
• 1 tbsp olive oil (à 10 ml)
• 4 eggs
• salt
• pepper from the mill
• basil
• 50 g parmesan (37 % fat in dry matter)

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Remove the hard stem ends from the tomatoes.
3. 3. Cut the flesh into small, even cubes.
4. 4. Heat the oil in a non-stick frying pan.
5. 5. Add the tomato cubes to the hot pan.
6. 6. Fry the tomatoes over medium heat for 3 to 4 minutes.
7. 7. Whisk the eggs in a separate bowl.
8. 8. Add 4 tablespoons of water, salt, and pepper to the eggs.
9. 9. Stir the egg mixture vigorously until it is homogeneous.
10. 10. Pour the egg mixture evenly over the tomatoes in the pan.
11. 11. Reduce the heat to the lowest setting.
12. 12. Cover the pan with a lid.
13. 13. Cook the omelette for 10 to 15 minutes until it is set.
14. 14. Wash the fresh basil leaves under cold water.
15. 15. Shake the leaves dry to remove excess water.
16. 16. Carefully pluck the leaves from the stems.
17. 17. Transfer the finished omelette to a plate.
18. 18. Sprinkle the fresh basil leaves over the omelette.
19. 19. Grate fresh Parmesan cheese over the dish.

Nutrition per serving

• kcal: 315
• Protein: 22 g · Fett/Fat: 23 g · Carbs: 5 g