John Myers
Ingredients for 2 servings:
- 5 eggs
- some milk
- salt and pepper
- nutmeg
- 1 tbsp vegetable cream
- 2 spring onions
- 1 tomato(s)
- 4 slice(s) cheese (Gouda or spicier, as desired)
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
made quickly
Prepare a nonstick pan (preferably with a lid, 28 cm in diameter). Crack the eggs, whisk them with about a splash of milk, and season with salt, pepper, and nutmeg. Clean and wash two spring onions, thinly slice them, and fry them briefly in the vegetable cream on high heat. As soon as the onions start to brown, pour the egg mixture over them and reduce the heat (we always do this from 6 = highest heat to about 2-3). You can optionally put the lid on the pan to speed up the process a bit. When the egg mixture begins to set, turn it over and cook on the other side. Depending on the pan, you can turn off the heat at this point. Meanwhile, wash the tomato, halve it, and remove the stem. Then cut it into slices about 5 mm thick. Top one half of the omelet with two slices of cheese and arrange the tomato slices on top. As soon as the second side of the omelet is cooked, place the remaining two slices of cheese on the remaining top half of the omelet and immediately fold it over. Served with a fresh salad, this is enough for a delicious dinner for two; if you’re really hungry, it makes a great, energy-packed breakfast for one. This recipe is very versatile in terms of ingredients and filling: For example, you could fry about 50g of bacon cubes with the spring onions. Or bake in a finely diced bell pepper. Spread with some (herb) cream cheese and top with tomatoes for an even fresher taste.
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