Cheese omelette with tomatoes

cheese omelette with tomatoes 2

Sometimes you just don’t want to spend a long time with preparing your lunch or supper, so the temptation to just grab one of the countless ready meals in the supermarket is huge. But since the ‘ingredients’ section on those meals always sends cold shivers up and down my spine (especially the number of ingredients that sound more like stuff I would expect to find in a chemistry lab), I rather go for something easy and simple to cook, and which is ready within just a few minutes. Like omelettes! This one is jazzed up with using two different kinds of cheese and fresh tomatoes – yummy!

You need:

  • 2 eggs
  • 1-2 tomatoes (based on their size)
  • 2 tablespoons of milk
  • 1 tablespoon of grated parmesan cheese
  • 2 slices of cheddar
  • vegetable oil
  • fresh chives
  • fresh parsley
  • paprika
  • salt
  • pepper
Whisk the two eggs with milk and parmesan cheese. Season with the herbes, paprika, salt and pepper. Now heat some vegetable oil in a small pan and cut the tomatoes in slices. When the oil is hot, gently pour the whisked eggs in the pan and immediately reduce the heat, so that you can fry the omelette gently and without burning it. Top the omelette with the cheddar slices and roast it until it is almost done. Now place the tomato slices on one half of the omelette and flip the other half over it. Leave it in the pan for another 1-2 minutes. Serve with some fresh bread and a crispy salad.
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