Tomato and Olive Omelet Mediterranean Style

For the Mediterranean-style tomato and olive omelet, remove the stalks from the tomatoes, peel them as desired (dip them briefly in boiling water and remove the skin) and cut them into wedges.

Remove the seeds from the peppers, remove the stalks and cut them into strips that are not too wide.

Pit olives, cut spring onions into rings.

In a suitable (coated) pancake pan, heat about 1 tsp. butter with a dash of olive oil and lightly fry a quarter of the onions with peppers at a time.

Add some of the tomatoes and olives and fry briefly. Season with salt and pepper and sprinkle with some dried herbs.

Meanwhile, beat the eggs very well in a bowl, add salt and pepper. Pour a quarter of them over the vegetables and let them slowly fester over a mild heat.

Meanwhile, shake the pan repeatedly to loosen the omelet. Once the eggs are set but still slightly creamy, carefully slide onto a preheated plate and keep warm.

Bake the remaining omelets in the same way.

Before serving, garnish the Mediterranean-style tomato-olive omelet with some feta cheese crumbled between your fingers and fresh herbs.

Related Recipes:

Saddle of Carinthian Pasture Lamb with Mediterranean VegetablesSeason the trimmed lamb with salt, thyme, garlic and pepper. Fry in a hot pan in a little butter or oil until... Baked Elderberry After Old Monastery RecipeThe elderberry must be picked fresh – just blossomed. Make a liquid omelet dough (see below) and rest a... Pangasius and Mediterranean Vegetables in Baking PaperFor the pangasius and Mediterranean vegetables in baking paper, first prepare the Mediterranean vegetables. To... Cheese Omelet with Vegetable FillingRinse and clean the carrots and celery. Clean and rinse the leek. Cut carrots and leek into slices, celery... Olive Muffins with Mediterranean HerbsFor the Olive Muffins with Mediterranean Herbs, cut the olives into rings, saving some whole. Cut the feta... Stockfish Italian Style1. cut the still hard stockfish into pieces and soak in sufficiently cold water for 2 days, changing the water... Salad of Braised Vegetables with White Tomato FoamA wonderful recipe with red wine! Leaf salad of braised vegetables with white tomato foam, roasted Dorade... Red Mullet with Green Tomato Chutney and Grilled VegetablesSeason red mullet fillets with salt, season with pepper and roast in olive oil in a coated frying pan. First... Broccoli Omelet with SalmonFor the broccoli omelet with salmon, clean, rinse and divide broccoli into small roses. Blanch in boiling hot... Tomato Couscous SaladFor the tomato couscous salad, wash the tomatoes, remove the stalks and seeds and cut into quarters or...