Roger Vergé

Tomato and Basil Omelette

Omelette à la tomate fraîche et aux feuilles de basilic

Preparation info
  • For

    two

    people
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
top 1000Cuisine of the Sun
Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 6 fresh eggs
  • 4 large ripe tomatoes, each about the size of a tennis ball
  • 4 tablespoons

Method

  1. Remove the stalks and cores of the tomatoes with a small sharp knife and plunge them into boiling water for 2 seconds. Refresh under cold running water and remove the skin. Cut each in half and squeeze in your hand to press out seeds and juice. Chop into coarse dice and put them in a saucepan with the bayleaf and 2