Tomato croton omelette
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 3 | tablespoons | Milk |
| 2 | Tomatoes, skinned and sliced | |
| A few chopped chives | ||
| 3 | tablespoons | Crotons |
| Salt and pepper | ||
| Parmesan to garnish | ||
Directions
Blissful summer food. Use tomatoes that are as fresh as possible for the best results here. The crunch of cro–tons in the filling is utterly mouth-watering, and gives this omelette a distinction quite its own.
Beat the eggs with the milk and season with salt and pepper. Lightly grease a heavy frying-pan and pour in the mixture. (If you do not have a pan large enough, make two omelettes separately.) As it begins to set, place the sliced tomatoes on top and sprinkle with the chives. Season with salt and pepper and finally toss in the cro–tons.
Fold the omelette in half and serve as soon as possible, sprinkled with a little grated Parmesan.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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