TOMATOE OMLETTE


  • 4 eggs
  • 1 spoon of oil
  • 2 small tomatoes
  • 2 sprigs of parsley
  • salt, pepper

Tomatoes are peeled, seeds removed and cut into small pieces. Eggs are broken into a porcelain bowl and whisked with a fork. Tomatoes, salt, pepper and parsley are added. The oil is heated in a pan, eggs are poured into it. It is mixed a couple of times as if the bottom is scraped. It is cooked by shaking until the watery state of the egg is gone. When it is fried, it is folded and served.

 

ENJOY YOUR MEAL


 

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