Cherry Tomato and Herb Omelette |
|
 |
Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 2 |
|
Created because the ingredients for RSC#10 were so inspiring! I do hope you will enjoy! Ingredients:
1 tablespoon olive oil |
4 eggs, lightly beaten |
1/4-1/3 cup heavy cream |
2 tablespoons red onions, chopped finely |
1 teaspoon jalapeno, chopped finely (to taste) |
1 teaspoon capers, chopped |
1 tablespoon fresh basil, chopped |
1 tablespoon fresh parsley, chopped |
10 cherry tomatoes, halved |
2 tablespoons parmesan cheese (optional) |
salt and pepper |
2 tablespoons sour cream |
parsley, to garnish |
Directions:
1. Combine all the ingredients, except the sour cream.
2. Heat a small nonstick skillet(or omelette pan) and pour in olive oil. Swirl pan to coat with the oil.
3. Heat the broiler.
4. Pour half the egg mixture into the skillet and cook until set underneath, about 1-2 minutes. Lift sides of omelette with a spatula to check doneness.
5. Place the pan under the broiler and cook until omelette is golden on top, about 2 minutes (watch carefully!).
6. Fold omelette in half and remove to serving plate.
7. Repeat with remaining mixture.
8. Top each with sour cream. Garnish with parsley. Enjoy!
|
|