Omelet with Fresh Tomatoes

Omelet with Fresh Tomatoes

Omelet with Fresh Tomatoes


  1. Heat the olive oil in a large frying pan and add the peeled and chopped tomatoes and the herbs.
  2. Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
  3. Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
  4. Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.


  • 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

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  1. Pingback: Omelet with fresh tomatoes- recipe - Crash Magazine Online

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