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Pan omelette

By admin
23 September 2013

Pan omelette

Serves 8

Eggs are nutritious and packed with protein. Take care not to overcook the omelette.

2 tomatoes, chopped

8 eggs

50ml water

salt and pepper to season

30ml chopped fresh parsley

125ml grated cheese

Fry tomatoes until most of the liquid has evaporated. Beat the eggs, water, seasoning and parsley together and pour onto the tomatoes in the hot pan. Stir over a low heat until the eggs start to become firm. Cover and heat gently until cooked. Top with grated cheese and serve sliced (hot or cold).