Omelet with Fresh Tomatoes
Omelet with Fresh Tomatoes
Directions
- Heat the olive oil in a large frying pan and add the peeled and chopped tomatoes and the herbs.
- Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
- Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
- Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.
Ingredients
- 3 tablespoons olive oil
- 450 gr. ripe tomatoes, peeled and chopped
- 1 teaspoon oregano, thyme or basil
- salt and black pepper
- pinch sugar
- 4 eggs, beaten a little with a fork
Print 
PDFSimilar Recipes
One Comment
Leave a Reply
You must be logged in to post a comment.
Serves/Yields: 2 - 3 persons
Time: 20 minutes
Difficulty: Easy
Season: All seasons
Greek: Strapatsada
(22 votes, average: 4.14 out of 5)
Loading...
(4.36 out of 5)
Pingback: Omelet with fresh tomatoes- recipe - Crash Magazine Online