Omelette with fresh tomatoes

Omelette with fresh tomatoes

A delicious breakfast – the perfect start to any day.


  • Eggs, 2 large
  • Salt, a pinch
  • Milk or water, 4 tablespoons
  • Tomato, 1/2
  • Butter, 1 tablespoon

Optional add-ons:

  • Chopped chili pepper, 1 teaspoon
  • Ground red pepper, 1/2 teaspoon
  • Feta cheese or goat cheese cubes, a few cubes
  • Freshly ground black pepper, to taste
  • Basil and/or mint, to taste


Crack the eggs into a bowl, add salt and milk or water, set aside. Scald the tomato, peel off the skin, cut into quarters, and remove the seeds and juice. Squeeze the flesh gently in your hand, dice, and set aside.

Heat a small pan (about 18 cm in diameter) over medium heat, add half a tablespoon of butter, and melt it. Add the chili pepper, increase the heat, and add the tomatoes. Fry over high heat for several seconds until the tomatoes evaporate but are still firm (there should be no juice in the pan). Meanwhile, beat the eggs (with a whisk, beater, or fork) until the whites and yolks are combined into a uniform mixture.

Add the rest of the butter to the pan with the tomatoes and spread it around the pan. Pour in the egg mixture (the heat should still be quite high). Move the pan to spread the egg mixture over the entire surface of the pan, then return it to the heat for a few seconds until the bottom sets.

Begin moving the pan with energetic back-and-forth motions so that the egg mixture quickly shifts. Occasionally, set the pan back on the heat. The omelette should quickly puff up and start to set. Cooking the omelette should be very quick, so it remains fluffy, soft, delicate, and moist. A good omelette should melt in your mouth and should not be dry or browned on the bottom.

When the omelette is almost fully set but the top remains moist, add the ground red pepper and cheese. Fold the omelette in half with a spatula (it may tear, but don’t worry about it) and transfer to a plate. Sprinkle with freshly ground pepper, mint, or basil.

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