An omelet is both easy and economical, fitting perfectly into busy weekday evenings — though it also makes a delicious weekend brunch.
You can add a wealth of tasty toppings. Here we use, among other things, a generous amount of cherry tomatoes, whose sweetness and character get an extra boost after a turn in the oven. 4 servings.
Ingredients
- 400 g cherry tomatoes
- Oil
- 10 eggs
- 125 ml milk
- 1 bunch of scallions
- 5–6 sprigs of chervil
- Salt and pepper
Instructions
Preheat the oven to 160 °C fan-assisted.
Halve the cherry tomatoes and toss them with oil, salt, and pepper. Roast in the oven for approximately 40–50 minutes.
Crack the eggs into a bowl and whisk together with the milk, salt, and pepper.
Warm a little oil in an oven-safe pan, pour in the egg mixture, and gently stir until it begins to set. Then transfer the pan to the oven for approximately 20 minutes, until the omelet is firm in the center.
Enjoy the omelet with buttered rye bread, if desired.
