I usually eat food until I get sick of it (just the way I listen to music until I never wanna hear another song by Imogen Heap for as long as I live). Thus I haven’t had an omelet in a year or so. But flipping through Instagram last night I saw something that triggered my good old omelet taste buds. Someone was making scrambled eggs with tomato puree and cheese, this sounded.. interesting! Naturally, this morning all I could think of was making an omelet with these ingredients. And. It. Was. Heavenly.
What are you having for breakfast?
Cheese and Oregano Omelet
Serves one hungry person like yours truly
2 eggs (please use free range <3)
1/2 dl (0,2 cup) cream
1 tbsp tomato puree
1 pinch of salt
1 dl (0,4 cups) grated aged cheese
This is how
1. Whisk the eggs with the cream and tomato puree. Throw a pinch of salt in the blend.
2. Pour into a pan medium preheated with butter.
3. When you see that most of the upside omelet is dry (but not all of it) you pour some cheese and oregano on half of it. Give it a minute, fold the half that doesn’t have cheese on it over the other half. Serve.