Cream omelet with basil leaves and tomato sauce

Ingredients for 2 servings:

• 3 eggs, size M
• 1 tbsp wheat flour type 405
• 1 tsp baking powder
• 4 tbsp sour cream
• 2 pinches of salt or chicken stock powder
• 1 pinch(s) of oregano
• 1 pinch(s) paprika powder
• 4 small sage leaves, finely chopped
• 4 m.-sized basil leaves
• 4 m.-large tomato(s), fully ripe
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 pinch(s) Pul Biber
• n. B. Salt and pepper, black, freshly ground
• 1 tsp chicken broth powder
• 1 tsp oregano
• 2 tbsp orange juice
• 4 tbsp extra virgin olive oil
• 4 basil leaves
• 1 small pepper, red, long, mild
• n. B. Almond sticks, white
• n. B. flowers and leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

In Tuscany, a side dish for the first course (primi piatti) of a meal.

For the sauce, wash the tomatoes, remove the stems, peel them, and quarter them lengthwise, removing the green and white stems, deseeding them, and halving the quarters lengthwise and crosswise. Trim both ends of the onions and garlic cloves, peel them, and chop them into small pieces. Wash and shake the leaves for the omelet dry. Finely chop the sage leaves. Heat a medium-sized pan, add 2 tablespoons of olive oil, and let it heat up. Add the onions and garlic and fry until the onions are translucent. Add the remaining sauce ingredients, cover, and simmer for 10 minutes, stirring occasionally. If the sauce becomes very thick, thin with 2-3 tablespoons of orange juice. Season to taste with salt, pepper, and pul biber, remove from the pan, and keep warm. Beat the eggs, mix the wheat flour with 2 tablespoons of orange juice until smooth, add the sour cream, and baking powder, and mix well. Add the eggs and all the remaining ingredients, including the basil leaves, to this mixture. Heat a cleaned, medium-sized pan, add 2 tablespoons of olive oil, and heat until hot. Add the egg mixture, stir briefly, then cover and let set over low heat. Flip the omelet and cook the top until light brown, then let cool slightly. Slide it onto a cutting board and cut into bite-sized portions. Arrange in a serving dish, add the tomato sauce, garnish, serve warm, and enjoy as a side dish.