Rosemary Omelette

Ingredients for 2 servings:

• 4 eggs
• 5 tbsp flour
• 150 ml milk
• 2 tbsp tomato paste
• 100 g tomatoes (date tomatoes)
• 60 g mushrooms
• Olive oil or rosemary oil
• rosemary
• Salt
• pepper
• Paprika powder, hot
• Olive oil, for frying

Instructions

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

First, whisk the eggs vigorously until the egg whites and yolks are well combined and the mixture is foamy. Whisk the flour and milk together until all lumps have dissolved. Add the flour and milk mixture to the eggs. Then add the tomato paste and whisk again until all lumps have dissolved. Finally, stir in a little rosemary oil (or olive oil) and season with rosemary, paprika, salt, and pepper. Wash the tomatoes and mushrooms. Halve the tomatoes or, depending on their size, slice them. Slice the mushrooms, including the stems. Heat the olive oil in a pan, add the sliced ​​tomatoes and mushrooms, and spread them evenly. Pour the egg mixture evenly over the top. Now cook the omelet, loosening the edges every now and then to allow any remaining raw egg mixture to run to the bottom. Cook until the entire omelet is set. There’s no need to turn it. By constantly loosening the edges of the cooked egg to allow any liquid to reach the bottom of the pan, you’ll get a perfectly cooked, firm omelet without turning it over – a little crispier on the bottom, while the ingredients remain nicely visible on top. Finally, drizzle a little rosemary oil and a pinch of rosemary over the omelet, depending on your taste.