Tomato & onion omelette

This is probably the easiest recipe, but the best recipe if you’re late for work or your class and haven’t had your breakfast. As I mentioned before I’m not a big fan of it and I regularly skip it, simply because I’m usually always in a hurry, running of to college or working. I know it’s not smart to skip breakfast so lately I’ve been trying to not to skip it, often making a simple salad or a vegetable omelette.

This recipe as it may seem to be simple, there are some details you have to know, but most of us know how to make some kind of an omelette. For the recipe you need barely any ingredients, you probably have all that you need in your fridge already, and it takes you 10 minutes to cook it so it doesn’t take up too much time. What are you waiting for grab a pan and crack some eggs!

Preparation: 5 min                                      Cook time: 5 min                                       Servings: 1

Ingredients

• 2 eggs, large
• 1 tomato, sliced
• 1/4 onion, sliced
• olive oil
• salt & pepper to taste
• Parmesan cheese

How to

1. Crack the eggs in a medium mixing bowl. Add a pinch of salt and pepper. Beat well until combined.
2. Heat 1 tbsp of olive oil in a small nonstick pan. Add tomato and onion, cook for 1 min. Reduce heat and carefully pour in  eggs and tilt the pan to spread evenly.
3. When the omelette begins to cook, but still raw on top, use spatula to ease the edges and fold it over in half. Cook until golden and slide it on a plate.

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