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Tomato omelette

By admin
01 January 2014

Serves 1

15 ml (1 tablespoon) butter

2 eggs

30 ml (2 tablespoons) of water

1 tomato, chopped

5 ml (1 teaspoon) freshly chopped parsley

salt and pepper

Place the butter in a shallow pan to melt. Whisk the eggs and water together and pour the mixture into the pan. Cover and cook for two minutes. Loosen the omelette with a spatula. Spoon the tomato over the omelette. Sprinkle the chopped parsley over the tomato. Add salt and pepper to taste. Fold in half and cook for one minute.