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Omelette with tomatoes and blue cheese

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Ingredients for 4 servings:

  • 4 tomatoes
  • salt and pepper
  • 8 eggs
  • 1 onion(s)
  • 1 tbsp butter
  • 200 g blue cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and quarter the tomatoes, removing the cores to leave only the flesh. Whisk the eggs and season with salt and pepper. Finely dice the onion and tomatoes. In a pan, first saute the onions in butter until translucent, then add the beaten egg and then the diced tomatoes. Cook four omelets, fill with diced blue cheese, and fold them together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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