L’Omelette aux Tomates Fraîches

Tomato omelette

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

It is impossible to say which combination with eggs makes the most delicious omelette: the marvel is that the arrival of sorrel, cèpes and truffles is spread over the year, so as each appears it is a new joy. But in among these first three there has also to be the tomato omelette, made with the large fleshy varieties like Marmande or St Pierre which grow so well all over the region.