John Myers
Ingredients for 2 servings:
- 3 m.-sized eggs
- 3 tbsp milk
- 1 tsp chili flakes
- 2 sprigs of parsley or basil
- 4 tomatoes
- 2 tsp olive oil
- 40 g cream cheese
- Salt and pepper, black from the mill
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Savory breakfast or light dinner
Whisk the eggs with the milk and add a little salt. Wash the tomatoes, dry them, and cut them into thick slices. Rinse the parsley or basil and shake them dry, then roughly chop the leaves. Fry the tomatoes in a large pan in olive oil for about 2 minutes on each side, season with salt and pepper, and sprinkle with chili flakes. Pour the egg mixture over the tomatoes and immediately reduce the heat. Place the cream cheese flakes on top of the tomatoes (this can be omitted if you’re on a MB diet). Cover and cook until the omelet has set and the cream cheese has melted slightly. Serve sprinkled with parsley or basil.
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