Tomato soft Italian omelette
When making an omelet, heat the frying pan sufficiently, then add the egg mixture and stir vigorously. When transferring the mixture from the frying pan to a plate, turn it over in one go. It's important to be decisive
How to make it
1
Combine A in a bowl and mix well. Cut the cherry tomatoes into wedges and the onion into 1cm pieces
2
Heat olive oil and butter in a frying pan and fry the onions. Sprinkle with salt and fry for 2-3 minutes, then add the cherry tomatoes and parsley and fry briefly
3
Heat olive oil in another frying pan, and once the pan is hot, add the mixed ingredients A. Stir thoroughly and turn off the heat when the mixture is half-cooked
4
Place 2 in the center of 3, lightly curl the edges of the egg inward, and heat again for about 10 seconds
5
Transfer from the pan to a plate and garnish with tomato sauce and parsley
Materials 1 person
-
- Peeled fruit tomatoes
- 170g
-
- Onion
- 100g
-
- salt
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- butter
- 1 tablespoon
-
- Mince parsley
- 1 tablespoon
-
[A]
- egg
- 3/2 pieces
-
- milk
- 25ml
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Parmesan cheese
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Tomato sauce for finishing
- Appropriate amount
-
- For minced parsley
- Appropriate amount
[PR]
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