Omelette Tomate

Omelette Tomate. Heat some oil in a pan. Set the frying pan back on the stove and melt the other half of the butter.

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Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper. Lay the tomato slices on the bottom of the pan in a single layer.

To the bowl, add finely chopped onions and tomatoes, ginger, green chillies, finely chopped coriander leaves, Kashmiri red chilli powder, turmeric powder and hing or asafoetida.

Top with half of the shredded mozzarella.

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Now add some water and salt to taste. Arrange the tomato rings and pour some omelette mixture inside the rings. Remove to a plate, keep warm, and put the pan back on the heat.

Judul: Omelette Tomate
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Romeo Watkins

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