Little Omelet

Name: Little Omelet
Yield: 5
Ingredients: 6 eggs beaten until frothy; 2 cups grated Parmesan cheese; Butter (for greasing); For the sauce; 1/4 cup olive oil; 1 chopped onion; 1 can of tomato pulp (400g); 2 tablespoons chopped fresh parsley; Salt and black pepper to taste

1
6 eggs beaten until frothy
2
2 cups grated Parmesan cheese
3
Butter (for greasing)
4
For the sauce
5
1/4 cup olive oil
6
1 chopped onion
7
1 can of tomato pulp (400g)
8
2 tablespoons chopped fresh parsley
9
Salt and black pepper to taste

Ingredients

1
6 eggs beaten until frothy
2
2 cups grated Parmesan cheese
3
Butter (for greasing)
4
For the sauce
5
1/4 cup olive oil
6
1 chopped onion
7
1 can of tomato pulp (400g)
8
2 tablespoons chopped fresh parsley
9
Salt and black pepper to taste

Directions

1
Season the eggs with salt and pepper
2
Grease a non-stick skillet with butter, 24 cm in diameter, and spread 1/3 cup of eggs
3
Cook over low heat until the omelet is creamy
4
Remove from the skillet, cover with a little Parmesan cheese, and roll up the little omelet
5
Repeat the process until the batter runs out
6
Keep the omelets warm in a cozy spot
7
Make the sauce: in a pan with olive oil, add the onion and cook for a few minutes
8
Add the tomato pulp, mix well with a wooden spoon, and simmer for 2 minutes
9
Season and add fresh parsley
10
Serve with the little omelets on a platter with remaining Parmesan cheese
11
441 calories per serving