In Italian Omelette

Ingredients
8 eggs
100-150 g cottage cheese
2-3 tbsp cream
butter for frying
salt
pepper
# For the tomato sauce:
2 strips bacon or salo)
2 tomatoes
1/2 onion
2 tbsp olive oil
30-40 ml vermouth (white wine)
1 vegetable stock cube
1 clove garlic
1 bay leaf
1 tsp oregano
salt
Method
Break the eggs and flavored with salt , pepper and cream. Beat with wire or fork to complete homogenisation. In a pan melt the butter, pour 1/4 of the egg mixture and fry just below. The resulting omelet is folded in half, put it on the cottage cheese and folded in half again. Onions and tomatoes grated. In the pan, which are fried omelet becomes heated olive oil for about 30 seconds fry the grated onion. Add chopped bacon strips and crushed clove of garlic and then another half minute pour vermouth. Season with spices and broth and boil once, add the tomatoes. Stir and cook for 2-3 minutes. Ordered tray omelettes are flooded with finished tomato sauce and baked for about 10 minutes at 220-240 C. Optional dish can sprinkle with grated cheese.
Containers:
Difficulty
Average
Tested
0 users
Author
zlatina
06 Oct 2008

Comments

Italians do not cook so pompous. They do not even use oil in your meals. Can be delicious, I do not want to offend the author, and nothing but Italian in this recipe.