- 3 tomatoes
- 1-2 T. olive oil
- 1 T. butter
- 4 eggs
- salt, pepper
(To lower calories in this dish, use 1 t. olive oil for the tomatoes and 2 t. butter for the eggs. The butter is important for the flavour of this dish.)
Peel the tomatoes and dice. Sauté the tomatoes gently in olive oil for about 10 minutes or until soft. Season well with salt and pepper.
Melt the butter in a medium sized pan (do not let brown). Break the eggs in a bowl and beat with a fork. Add to the melted butter and stir gently with a wooden spoon. Allow to set a moment then shake the pan occasionally to prevent sticking.
Spread the tomato sauce over the omelet and allow to cook for a few minutes.
To serve, roll it up carefully or fold in half.
Wonderful with room temperature cubes of feta cheese and turkish bread.