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INGREDIENTS
- 1 large fleshy tomato
- 1 tablespoon fresh basil (finely chopped)
- 4 M-sized eggs
- 1 tablespoon rapeseed oil
- 2 slices sourdough bread (2× 70 g)
- Salt
- Pepper
INSTRUCTIONS
- 1Slice the tomato into thin half-moon shapes and mix it in a small bowl with basil, salt, and pepper.
- 2In a medium bowl, whisk the eggs, season with salt and pepper. Heat the oil in a pan (approx. 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 up the finished omelette and transfer it to a plate.
- 3Serve with sourdough bread and a tomato and basil salad.
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The author of the photograph is Marie Bartošová