Omelette aux tomates séchées et basilic – omelette with sun-dried tomatoes and basil Recipe
This French omelette with sun-dried tomatoes and fresh basil is a quick yet very aromatic breakfast or dinner dish. In France, omelettes often appear on the table not only in the morning but also as a light warm meal with salad. Sun-dried tomatoes add intense flavour and basil brings freshness, turning simple eggs into a little bistro on a plate.
Prep Time
10 min
Cook Time
7 min
Total Time
17 min
Servings
1
Ingredients
- egg at room temperature - 3 piece
- sun-dried tomatoes in oil drained, cut into strips - 3 piece
- fresh basil chopped leaves - 1 tablespoon
- yellow cheese grated, e.g. Gruyère or another good melting cheese - 20 g
- butter - 10 g
- milk optional, for a fluffier omelette - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
eggs
Preparation
- Crack the eggs into a bowl, add the milk (if using), a pinch of salt and pepper. Beat with a fork or small whisk for about 30–40 seconds until the mixture is uniform and slightly foamy.
- Drain the sun-dried tomatoes from excess oil and cut into thin strips. Rinse, dry and chop the basil.
- Heat the butter in a medium non-stick frying pan over medium heat until melted and lightly foamy, but not browned.
- Pour the egg mixture into the pan. For the first 20–30 seconds gently lift the set edges of the omelette with a silicone spatula and tilt the pan so the uncooked egg flows underneath.
- When the top of the omelette is still slightly moist but most of the egg has set, sprinkle one half of the omelette with grated cheese, sun-dried tomatoes and basil.
- Reduce the heat to low and cook for about 1 more minute, until the cheese starts to melt and the bottom of the omelette is lightly golden but not burnt.
- Using a spatula, fold the omelette in half to cover the filling. Slide onto a plate, tilting the pan slightly.
- Serve immediately while the omelette is still hot and soft in the centre.
Storage
In fridge:
1 days
Freezing:
No
Omelettes are best eaten fresh. If you do have leftovers, cool them quickly, store covered in the fridge and eat within 24 hours, reheating gently in a pan over low heat.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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