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A reminder of the classic pairing: tomatoes and basil — one of the great culinary combinations. In winter, it’s hard to find flavorful tomatoes in our region, so here’s how to awaken their aroma. The key: heat and olive oil.
- 2-3 eggs
- about 50 ml of milk (for 1 egg - 1/2 the volume of the shell)
- olive oil
- sea salt and freshly ground black pepper
- tomatoes
- basil
In a pan, warm some olive oil, cut cherry tomatoes in half, and sauté lightly. If using dried or frozen basil, add it right away. If fresh, sprinkle it over the omelet at the end.
Pour in beaten eggs (or eggs whisked with a little milk, as in the classic omelet). Finish with grated hard cheese.
And what do you like to add to your omelets?
In a pan, warm some olive oil, cut cherry tomatoes in half, and sauté lightly. If using dried or frozen basil, add it right away. If fresh, sprinkle it over the omelet at the end.
Pour in beaten eggs (or eggs whisked with a little milk, as in the classic omelet). Finish with grated hard cheese.
And what do you like to add to your omelets?
