It so happened that from an early age we are familiar with cooking scrambled eggs with tomatoes, sausages or sausages. Ease and speed oblige. However, many are sure that these are dishes of truly Russian folk cuisine. Therefore, it is surprising that in France, an omelet or scrambled eggs with the indicated ingredients are quite considered the main hot dishes, and not a "light snack", as we do.
Ingredients:
- 12 eggs for 5-6 servings;
- vegetable or olive oil;
- large tomatoes - 3 pcs;
- 1 onion;
- basil leaves;
- cream fresh - 1 tbsp. the spoon;
- spices and seasonings to taste.
Preparation:
- Soak the tomatoes in hot water. Cut into pieces, removing the core and skin. Chop the tomato pulp into small wedges. Chop basil and onion thoroughly.
- Be sure to take a wide-bottomed pan. Heat it up and add olive (vegetable) oil. Fry the onions for 7-8 minutes, stirring and trying to avoid the appearance of tan marks.
- Then add the prepared seasonings and chopped tomato pulp. Watch the moment when all excess liquid has evaporated. Then the pan can be removed from the heat and allowed to cool for a few minutes.
- Beat eggs in a separate bowl (don't overdo it). Then put the blank from the frying pan into a bowl, season with crème fraîche and mix thoroughly. Wipe the pan dry or take a new one and put it on the stove.
- Mix the butter and olive oil, heat the mixture over high heat. Caution: Butter can foam when exposed to high temperatures! In this case, carefully remove the foam so that it does not start burning.
- Pour the omelet blank from the bowl into the pan. This should be done slowly, as hot oil may splash. The omelet will be ready in 5-7 minutes. Do not forget to move the seized parts from the edges to the center. For a more sophisticated taste, the omelet should not be overcooked. The top should remain slightly damp.
Be sure to serve the finished omelet in warmed plates, seasoned with olive oil.
