Cheese and Tomato Omelet

For the cheese and tomato omelet, peel the onion, halve it and cut it into strips. Wash tomatoes, remove seeds and cut half into narrow slices.

Beat the eggs. Mix in cream cheese and season with salt and pepper. Cut pepperoni in half lengthwise, pit, wash and finely dice. Add pepperoni to egg-cheese mixture. Peel garlic and squeeze through a press.

Heat sunflower oil in two large frying pans. Brown half of the onion pieces in each pan until golden brown. Pour half of the omelette mixture into each frying pan. Place tomatoes on top. Cover the pan with a lid and cook on low heat for 20 minutes.

Wash the cherry tomatoes and cut them into slices. Wash the basil and shake it dry. Pluck off the leaves and cut into fine strips.

Mix tomatoes and basil strips and season with salt and pepper.

Slide cheese and tomato omelet out of frying pan and allow to cool slightly for a short time. Cut into pie pieces and place a soup spoonful of cherry tomatoes on each omelet piece.

Serve with the remaining cherry tomatoes.

Preparation Tip:

Use fresh basil for cheese and tomato omelet, not dried!

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