EGG Tomato Omelette Recipe

:: A cross between scrambled eggs and an omelette, this dish is called 'piperade' in the Basque region of southwest France. Great for brunch or as a snack::

    { Preparation & Cooking time : 15 Min }
           Difficulty : Easy
          Meal Type : Egg
                 Serve : 2


     Ingredients
 • 300g (11oz)  tomatoes
 • 2 spring onions, cleaned and trimmed
 • 1 green chilli, de-seeded and finely chopped
 • 5 large eggs
 • 1 clove garlic, chopped
 • 4 tablespoon single cream or milk
 • Salt and freshly ground black pepper
 • 30g (1oz) butter
 • Handful of basil, coriander or flat parsley leaves
 • For the olive oil bread:
 • 1 sandwich baguette
 • 2 tablespoon olive oil

       Preparation Method

1. Roughly chop the tomatoes. Chop the spring onions and put together with the 
   chilli and garlic.

2. Break the eggs into a bowl and whisk  together with the cream.Season with salt and
   black pepper.

3. To prepare the olive oil bread, cut the baguette in half lengthways and then in half
   widthways. Brush the cut side  of the bread with olive oil. Heat a heavy-based frying
   pan or griddle and toast the bread cut side down until crisp in the middle and charred 
   at the edges.

4. Melt the butter in a heavy based or non-stick frying pan. When foaming, fry the,

    spring onion, garlic and chilli for 1 min. Add the tomato and fry briskly for another 

    minute. Now add the egg and, keeping a brisk heat, stir briefly until just set.

    :: Serve the omelette straight away on warm plates with a scattering,
        of herbs and the olive oil bread on the side ::

             ENJOY