One of my favorite childhood memories is waking up to the smell of tomatoes and eggs cooking in the kitchen. This simple dish, packed with flavor, was a go-to in our home. It always takes me back to those cozy mornings when my family would gather around the table for breakfast. Now, I still make this omelette when I want a taste of nostalgia and comfort.
Ingredients:
- 3 eggs
- 2 medium-sized tomatoes (grated)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or basil (optional, for garnish)
Preparations:
1. Grate the tomatoes: Wash and grate the tomatoes into a bowl. You can discard the skin or blend them if you prefer a smoother texture.
2. Sauté the tomatoes: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the grated tomatoes (and the onion and garlic if using). Cook for about 5-7 minutes until the tomatoes soften and most of the liquid evaporates.
3. Beat the eggs: In a separate bowl, beat the eggs with a pinch of salt and pepper.
4. Make the omelette: Once the tomatoes are ready, push them to one side of the pan. Add the remaining tablespoon of olive oil to the empty side and pour the beaten eggs over it. Let it cook undisturbed for a couple of minutes.
5. Combine: When the eggs start to set, gently mix the tomatoes with the eggs. Cook until the eggs are fully set but still soft.
6. Serve: Garnish with fresh parsley or basil if desired and serve warm with crusty bread or toast.
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