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Tomato and Herb Omelet

Categories: Christmas, Easter, Quick to fix, Vegetarian
Type: Breakfast

Tomatoes and fresh herbs make this the perfect savory omelette for breakfast, brunch, or even lunch.

Serves: serves 1


  • 1 medium-sized tomato
  • 3 free-range eggs
  • 2 tbsp chopped fresh herbs-parsley, chives, chervil
  • salt and pepper
  • 1 tbsp olive oil
Tomato and Herb Omelet photo

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  1. Peel the tomato-dip it in boiling water for a couple of minutes, then the skin slides off easily. Chop it.
  2. Beat the eggs in a bowl, then add the chopped tomatoes, the herbs-save a sprinkle for garnishing-and seasoning. Have a hot plate ready.
  3. Heat the oil in a small nonstick sauté pan over medium-high heat. When it is sizzling hot, pour in the egg mixture.
  4. With a fork, keep lifting the edges so that the uncooked egg on top can run underneath. The whole operation should take less than a minute, and the egg should still be slightly runny on top when you roll the omelet out onto the plate.
  5. Sprinkle with the remaining herbs and serve at once.
  • Omelets are best made one at a time, though two people can share a big one. These quantities make one good-sized omelet; for 2 people, double the quantities, but use 5 rather than 6 eggs.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
Buy this book now!

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