Cheese omelet with tomato salsa

Ingredients for 2 servings:

• 50 g Parmesan, freshly grated
• 5 m.-sized eggs
• 5 tbsp cream
• 10 sage leaves
• 400 g tomatoes, peeled, from the can
• 1 small onion(s)
• 1 clove(s) garlic
• 3 tbsp olive oil
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

For the tomato salsa, chop the onion and garlic, drain the canned tomatoes and reserve the juice, then roughly chop the tomatoes. In a small pan, sauté the onion and garlic with a tablespoon of olive oil, add the tomatoes and season with salt and pepper. Bring to a simmer, gradually adding the reserved tomato juice. For the omelet, beat 5 eggs with 5 tablespoons of cream. Stir in 25g of Parmesan and season with salt and pepper. Heat 2 tablespoons of olive oil in a pan, melt 1 tablespoon of butter, sprinkle in the sage leaves and fry gently. Pour the egg mixture into the pan and allow to set over low heat. Turn and cook on the other side until golden brown. Cut the omelet into strips, pour the tomato salsa over the top and sprinkle with the remaining Parmesan.