Tomato soft Italian omelette
When making an omelette, heat the frying pan thoroughly before adding the egg mixture and stirring it widely. When transferring from the frying pan to the plate, turn it all over in one go. Being enthusiastic is important.
How to make it
1
Toss A to the bowl and mix well. Cut fruit tomatoes into combs and onions into 1cm wide pieces.
2
Heat olive oil and butter in a frying pan and fry the onions. Sprinkle with salt and stir-fry for 2-3 minutes, then add fruit tomatoes and parsley and stir-fry quickly.
3
Heat the olive oil in another frying pan and when the frying pan is warmed, add the mixed A. Mix the whole thing widely and turn off the heat until it is half-boiled.
4
Place 2 in the center of 3, lightly roll the edge of the egg inside, then heat again for about 10 seconds.
5
Return from the frying pan to a plate and finish with tomato sauce and parsley.
Materials 1 person
-
- Fruit tomatoes with water
- 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
-
- For finishing tomato sauce
- Appropriate amount
-
- For minced parsley
- Appropriate amount
[PR]
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