John Myers
Ingredients for 4 servings:
- 8 eggs
- salt and pepper
- Nutmeg, freshly grated
- 1 bunch of parsley
- 2 shallots
- 3 garlic cloves
- 4 tbsp olive oil
- 200 g cocktail tomatoes
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
low carb, with tomatoes instead of potatoes
Crack the eggs and whisk them in a bowl with the spices and chopped parsley. Cut the tomatoes in half. Heat the olive oil in a 28 cm pan and sauté the shallots, which have been thinly sliced into half rings. After about two minutes, add the diced garlic and sauté. When the onions and garlic are translucent, pour in the egg mixture, scatter the tomatoes on top, and let everything set over low heat for 7-10 minutes. If the egg mixture doesn’t cook well on top, you can place the pan in the oven at about 150 degrees Celsius for a few minutes. Serve on a platter or in the pan (this will keep it warm longer), cut into slices. A fresh leaf salad goes well with this as a main course. The tortilla is a great warm addition to a brunch buffet, but can also be eaten cold. I’ve even served it for breakfast, as a change from the usual scrambled or fried eggs. Tip: If you want to do the extra work, you can blanch and peel the tomatoes beforehand; then they will be finer and easier to slice.
Facebook Comments