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Tomato omelette

for 2 people

Tomato omelette


2 tomatoes

2 egg

2 heaped tablespoons of flour

1 onion

fresh dill

fresh chives

fresh thyme

1 pinch of salt

2 tablespoons hot water


Hand mixer with whisk

Baking dish or pan


The eggs separate into yolk and white. Finely chop the dill, chives and thyme. Peel the tomatoes into fine strips and the onion and cut it into small cubes.

Beat the egg yolks with the water in a bowl until foamy. Then beat the egg whites in another bowl with a hand mixer until stiff. Then add the stiffly beaten egg white, the flour, the salt and the finely chopped herbs to the egg yolk water and stir everything well. Now shape the mixture into 4 omelettes and bake in a lightly greased baking dish or pan for approx. 8 minutes in the oven at 200° Celsius, top and bottom heat.

After the time has elapsed, turn the omelets over and place the finely chopped tomatoes on two of the four omelettes and sprinkle with the onions. Now fold the other two halves over each of the other two omelettes and enjoy. The tomato omelettes are ready.

Bon appetit!

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