Omelet with sausage, tomato and cheese (for 1-2 persons)
Brown the sausages: cut them into slices or halves. Fry them in a hot pan with a little oil until golden brown. Set aside.
Dice the tomatoes (if using cherry tomatoes, halve or quarter them). Drain them lightly when they are juicy.
Beat the eggs in a bowl with a pinch of salt, a little pepper, the chopped herbs and, if desired, the milk or cream.
Heat a nonstick pan with a little butter or oil. Pour in the beaten eggs and cook over medium heat. Gently pull the edges toward the center to ensure the omelet cooks evenly.
When the omelette starts to set, but the top is still a little runny, divide the fried sausages, diced tomatoes and grated cheese over one half.
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