Max Chimichurri Omelette

Ingredients for 1 servings:

• 2 eggs
• 5 cherry tomatoes
• 50 g cooked ham
• 50 g feta cheese
• some basil, fresh
• 4 tsp spice mix (Chimichurri, Argentinian spice mix)
• 2 tsp herbs, Italian
• Salt and pepper, freshly ground
• 1 shot of carbonated mineral water
• 1 tbsp butter

Instructions

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

classic omelette where Argentina, Italy and Greece meet

Crack the eggs into a small bowl. Quarter the cherry tomatoes. Roughly chop the basil. Dice the cooked ham and feta cheese. Add everything to the eggs. Add the seasonings (chimichurri, Italian herbs, pepper, and salt). Then mix everything well with a fork. Add a splash of sparkling water to make the omelet nice and fluffy. Add the butter to the pan and heat it up to temperature. Only when the butter is just about to bubble should you add the contents of the bowl to the pan. Simmer the omelet, watching closely, adjusting the heat and gradually reducing it if necessary, until the mixture is steaming and bubbling gently (if it steams too much, it will burn). Pierce any puffiness to ensure the omelet sits evenly. In the meantime, briefly warm the plate in the oven at the lowest setting (e.g., 50°C). When the omelet is visibly cooked through to the top layer and appears firm, carefully fold one half onto the other with a wide spatula and continue cooking briefly. Transfer to a warmed plate and garnish with some fresh basil.