Tomato Omelet

Pour boiling hot water over tomatoes and remove the skin. Cut the flesh into large cubes. Rinse and dab the kitchen herbs and chop them very finely. Peel and finely dice the onion.

Divide all ingredients into four portions.

In a frying pan with a smooth bottom, put 15 g of butter and let it melt. At the beginning, put the onion cubes and let them become transparent. Then add the tomato pieces, sauté briefly and sprinkle with kitchen herbs.

Break two eggs into a suitable bowl, mix and season with salt. Pour over the vegetables in the frying pan. Allow omelet to set for no more than 5 minutes. Using a wooden spatula, carefully remove from skillet and slide onto a heated plate. Warm the omelet in the stove.

Cook the remaining omelets in the same way.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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