Recipe posted by FDM - Translation by FDM - Go to italian recipe
This is an unusual omelette, light, appetizing and above all ideal for the summertime :o)))
- 8 eggs
- 2 tablespoons of grated dutch emmenthal cheese (Leerdammer)
- 4-5 red tomatoes
- 2 Tropea onions
- 1 garlic clove
- 2 tablespoons of fresh cream
- 2-3 basil leaves
- pesto sauce
- extra vergin olive oil
- salt
- red peppercorn (optional)
Beat the eggs with a pinch of salt in a bowl, fresh cream and grated cheese; use the mixture to make 4 omelettes using a small buttered pan (16cm), so that they result quite thick. From each omelette cut out the centre using a cutter, obtaining 4 rings (should look like the "friselle") and dice the rest of the omelettes. Wash the tomatoes, dry them, remove the seeds and the vegetation water (keep it aside to eventually dilute the pesto sauce), then dice them and season with chopped basil, garlic and a little of peppercorn, if you like. Peel the onions and slice them very thin. Finish the dish spreading on each omelette ring a layer of tomato dices, slices of onion and dices of omelette kept aside. Season with a few teaspoons of pesto sauce and serve.
