Tomato Basil Omelette

Ingredients

• 500 g ripe tomatoes
• 2 stems basil
• 2 tbsp olive oil
• Salt
• 20 g Parmesan (1 piece)
• 5 eggs
• Pepper

Instructions

1. 1.

   Boil the tomatoes briefly, then cool, peel, quarter, core and roughly dice them. Wash the basil, shake dry, and pluck the leaves.

2. 2.

   Heat 1 tablespoon of oil in a large skillet. Add the tomatoes, season with salt, and simmer over medium heat for about 5 minutes.

3. 3.

   Meanwhile grate the Parmesan and whisk the eggs. Remove the tomatoes from the pan, add them to the eggs along with the Parmesan and basil, season with salt and pepper, and mix well.

4. 4.

   Heat the remaining oil in the skillet, pour in the egg‑tomato mixture, and cook over medium heat for about 3–4 minutes on each side, flipping with a large plate.