An Egg And Tomato Omelette Recipe

The Egg and Tomato Omelette is a classic dish that has been enjoyed by many for breakfast or brunch. This recipe combines the simplicity of eggs with the vibrant flavors of tomatoes, bacon, and onions. The omelette is cooked to perfection and then topped with a savory tomato and bacon mixture before being folded and served. It is a delicious and satisfying dish that is sure to please your taste buds.

Fun fact: Did you know that omelettes date back to ancient Persia? They were originally made with eggs and various fillings such as herbs, vegetables, and even meat. Over the years, omelettes have evolved and become a popular dish worldwide. Each culture has its own unique twist on this versatile recipe.

Now, let's get started on making this delectable Egg and Tomato Omelette!

Ingredients:
- 3 eggs
- 3 tablespoonfuls of water
- Pinch of salt
- Generous tablespoonful of butter
- 1 tablespoonful of finely-chopped bacon
- 1/2 small tomato, finely chopped
- 1/4 onion, chopped fine
- A little chopped green pepper
- Salt and pepper to taste

Instructions:

1. Begin by separating the egg yolks from the whites. Place the yolks in a bowl and beat them until light and fluffy.

2. Add the water to the beaten egg yolks and continue to mix until well combined.

3. In a separate bowl, beat the egg whites until stiff peaks form. This will help create a light and airy omelette.

4. Gently fold the beaten egg whites into the bowl containing the yolks and water mixture. Stir lightly to combine, being careful not to overmix and deflate the egg whites.

5. Season the mixture with a pinch of salt to enhance the flavors.

6. In a small fry-pan, melt the butter over medium heat. Once the butter has melted, pour in the egg mixture, ensuring that it spreads evenly across the pan.

7. Cook the omelette on the stovetop until the eggs are set. The bottom should be golden brown, and the top should be slightly firm to the touch.

8. While the omelette is cooking, let's prepare the tomato and bacon mixture. In another small fry-pan, cook the finely chopped bacon until browned and crispy.

9. Add the finely chopped tomato, onion, and a little chopped green pepper to the pan with the bacon. Cook all the ingredients together for a short time, allowing the flavors to meld. Season with salt and pepper to taste.

10. Once the omelette is cooked, carefully transfer it to a hot platter.

11. Spread the tomato and bacon mixture evenly over the top of the omelette, covering the entire surface.

12. Fold the omelette in half or roll it if desired to enclose the filling.

13. Serve the Egg and Tomato Omelette on a hot platter immediately to ensure it stays warm and delicious.

This recipe was passed down to Frau Schmidt by a friend, and she swears by its simplicity and taste. It is always recommended to make small omelettes as they are more manageable and cook evenly. Using a small fry-pan no larger than a small tea plate is ideal. If you prefer, you can make two small omelettes instead of one large one.

Now that you have mastered the Egg and Tomato Omelette, you can explore other similar dishes such as the Western Omelette or the Spanish Tortilla. The Western Omelette incorporates diced ham, bell peppers, and onions, giving it a hearty and savory flavor. The Spanish Tortilla, on the other hand, is a potato and egg omelette, often served as a tapa and enjoyed with a variety of fillings.

Experiment with different ingredients and flavors to create your own unique twist on the classic omelette. Whether you prefer it loaded with veggies or packed with protein, omelettes are a versatile dish that can be enjoyed any time of day.

So gather your ingredients, get cracking those eggs, and delight in the deliciousness of the Egg and Tomato Omelette!