4 tablespoons of butter
2 tablespoons of olive oil
1 tablespoon of chopped fresh cilantro
6 eggs
4 ripe tomatoes, seeded and roughly chopped
2 stalks of celery, finely chopped
1 clove of garlic, minced
Salt and pepper to taste
4 tablespoons of butter
2 tablespoons of olive oil
1 tablespoon of chopped fresh cilantro
6 eggs
4 ripe tomatoes, seeded and roughly chopped
2 stalks of celery, finely chopped
1 clove of garlic, minced
Salt and pepper to taste
Heat the olive oil and combine all ingredients except eggs and butter, and cook until the tomatoes are tender. Reserve
Set aside
In a bowl, beat the eggs, season with salt and pepper
Heat a non-stick skillet and add two tablespoons of butter, melt it, and tilt the pan from side to side to coat the bottom evenly
Pour half of the egg mixture into the pan, tilt the pan from side to side to distribute it evenly
Use a spatula to lift the edges and remove the omelette from the heat when it is creamy
Place on a plate, fill with half of the tomato mixture, fold in half
Repeat with remaining ingredients.
