Tomato Omelette

5 from 6 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 1 people


  • 350 g 3 large tomatoes
  • 50 g ½ onion
  • 2 piece Eggs
  • 1 tbsp Cream
  • 0,5 tsp Ground turmeric
  • 0,5 tsp Salt
  • 1 tbsp Butter
  • 1 tsp Tomato salt from ANKERKRAUT
  • 1 tbsp Finely chopped coriander
  • 1 small vine tomato


  • Cut the tomatoes crosswise, scald with boiling water, rinse, peel off, remove the stem and dice. Peel onion and chop finely. Beat the eggs and whisk with the cream (1 tbsp), ground turmeric (½ teaspoon) and salt (½ teaspoon). Heat butter (1 tbsp) in a pan, fry / stir-fry the onion cubes in it, add the sliced ​​tomatoes and sauté / stir-fry with. Season with tomato salt *) (1 teaspoon). Spread the beaten eggs over it and let everything slowly set with the lid. When the liquid has almost boiled away, sprinkle the tomato omelette with finely chopped coriander and garnish with a vine tomato, serve in the pan.
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Written by John Myers

Professional Chef with 25 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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