Omelette with Tomatoes and Basil

2 SERVINGS

Rychlovka

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INGREDIENTS

1 large meaty tomato
1 tablespoon fresh basil (finely chopped)
4 eggs size M
1 tablespoon rapeseed oil
2 slices of sourdough bread (2× 70 g)
Salt
Pepper

INSTRUCTIONS

1
Cut the tomato into thin half-slices and mix it in a small bowl with basil, salt, and pepper.
2
In a medium-sized bowl, beat the eggs, add salt and pepper. Heat the oil in a pan (approximately 18 cm in diameter), then pour in the eggs and stir over low to medium heat until the omelette is mostly cooked. Then reduce the heat to low, leave the eggs in the pan, and wait until the surface is nicely shiny but no longer wet. Roll the resulting omelette and turn it out onto a plate.
3
Serve with sourdough bread and a salad of tomato and basil.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.