Rolled Omelette with Parsley and Tomatoes: A Really Delicious Dish!
Omelets are a classic dish that can be enjoyed for breakfast, lunch or dinner.
The topping possibilities are endless, making this a versatile and delicious dish.
If you prefer a more elaborate egg omelet, here’s how to make a Rolled Omelet with Parsley and Tomatoes.
material:
- 5 eggs
- 1 tomato
- 1 onion
- 1 bunch of parsley
- 50 g goat cheese
- 1 tbsp butter
- salt
- pepper
preparation :
First, finely chop the onion, cut the tomato into small cubes and chop the parsley.
Then beat the egg in a bowl with a pinch of salt and pepper, so that the yolk and white of the egg are mixed without forming a foam.
Melt the butter in a large skillet and fry the onions, stirring with a wooden spoon.
Then pour the beaten eggs on top and cook them for 12 seconds without stirring.
Then bring the cooked eggs from the edge to the center and let them cook for 2 to 3 minutes.
When the omelet starts to set – cooked on the outside and creamy on the inside – add diced tomatoes, crumbled cheese and parsley.
Then keep cooking until the omelette is cooked to your liking.
Finally, roll your omelette on the same and cut it into pieces, serve and wish everyone bon appetit.
