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Preparation:
Divide the tomatoes into quarters and cut the inside out. Then cut the flesh into small cubes. Do this also with the pepper. Wash and slice the spring onions fi ne. Put them in a heated skillet with olive oil. Beat the eggs carefully and place it in the pan. Take the heat down slightly. Salt and pepper to taste the omelette. When the omelette is tan on the bottom then turn it over. Divide the cheese over the omelet with peppers.
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1 person
1 tablespoon olive oil
2-4 spring onions
1 pepper
2 eggs
2 tomatoes
25 g lean ground
cheese
a little chives
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