The provençal omelette
Instructions
Wash the tomatoes, remove the seeds, Peel, cut them into cubes and season with two tablespoons of olive oil and a clove of garlic.
In another saucepan, put a tablespoon of water, sbriciolatevi and sausage for a quarter of an hour, Cook over low heat, then move into the bowl of tomatoes.
Beat the eggs with a tablespoon of cold water, add salt and pepper in moderation.
In a pan heat a knob of butter, pour in the eggs and cook the omelet so that remains dry and soft.
About half have the sausage mixture, Sprinkle chopped parsley, ripiegatevi over the other half.
Slide onto a plate and serve.
Ingredients and dosing for 4 persons
- 4 eggs
- 100 g of sausage
- 2 tomatoes
- 1 clove of garlic
- Chopped parsley
- 1 walnut butter
- 2 tablespoons of olive oil
- Salt
- Pepper