160 g of cherry tomatoes
2 class L eggs
1 teaspoon of butter
about 10g of herbs – with me – parsley, dill, chives, Italian herbs
Himalayan salt and pepper to taste (not necessarily)
any sprouts – for me – radishes
Tomatoes washed, you can take off the skin, if you prefer. Cut into halves or quarters.
Pour the butter over the hot pan. Dissolve and throw tomatoes. Fry until soft, but still whole. Sprinkle with Provence herbs.
When the tomatoes are fried, prepare the egg mass. Put the eggs into a bowl and beat them. Chop parsley, dill and chives. Pour into eggs and mix.
Once the tomatoes are fried, pour the egg and fry it over a small flame.
Sprinkle with Himalayan salt and pepper to taste, but this is not necessary. You can give up salt.
When the egg mass begins to cut, sprinkle the omelette with sprouts. Fry on both sides until golden brown. Serve with a wholegrain tortilla or alone.