Lentil omelette

Ingredients for 2 servings:

• 100 g lentils, preferably Puy or champagne lentils, beluga lentils also work well
• 4 eggs
• 6 tomatoes, dried in oil
• 1 onion(s) or 2 spring onions
• 1 garlic clove(s)
• Salt and pepper, black
• Olive oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, healthy, delicious – but actually only the fridge was empty

Cook lentils in water. Cook Puy and Champagne lentils for 20 minutes, beluga lentils for 10 minutes. Add salt after boiling. The lentils should still have a bite. Drain after cooking. Dice the onion and garlic. Drain the tomatoes on kitchen paper and cut into large cubes. Add a little olive oil to a pan. A little herb oil from the tomatoes can be added. Sauté the onions and garlic until golden brown. The mixture should not get too dark, otherwise the omelet will be bitter. Remove from the pan and set aside. Beat the eggs and season with salt and pepper. Heat a nonstick pan with a little olive oil and slide the egg mixture into it. When the eggs begin to set, slide the lentils, tomatoes, and the onion-garlic mixture onto them. When the omelet is half set, fold both sides over each other and fry in the pan for another 2 minutes. Then slide the mixture onto a plate, divide, and serve. Serve with cherry tomatoes, cucumber salad, and any green salad. Thin people eat a nice crispy baguette with it.