Summery tomato omelet

Ingredients for 1 servings:

• 2 m.-large tomato(s), ripe, firm
• ½ onion(s)
• 2 eggs, size L
• 2 tbsp milk, alternatively water
• salt and pepper
• Paprika powder, sweet and hot
• Garlic (garlic spray), if available
• some fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

simple, quick, vegetarian

Cut the tomatoes into slices about 0.5 cm thick. Chop half the onion as finely as possible. Season the eggs with a little salt, pepper, and sweet and hot paprika, then beat them lightly with the milk. Heat a large frying pan with the lowest possible sides until very hot, then add the cooking fat. Swirl to lightly coat the entire bottom of the pan and the sides. Pour in the beaten egg and swirl the pan so that it is as thinly spread as possible over the entire bottom of the pan and the lower edge. As soon as the egg is in the pan, immediately reduce the heat by half. When the surface of the omelet is only slightly runny, cover one half with the tomato slices. Season generously with the spices and spray with a little garlic spray. Then sprinkle the tomato slices evenly with the chopped onions. Carefully, using two spatulas, fold the uncoated half over the other and pull the omelet to the center of the pan. Let it heat through for another three to four minutes over medium heat. The tomatoes should just be hot, but not overcooked. Serve the finished omelet on a flat plate or in a pan. Serve with a slice of brown bread thickly spread with salted butter. The tomato omelet is a light, wholesome meal, especially in the summer, that’s also very tasty.