Dec 3, 2006
Tomato Crouton omelette
- 3 tbsp olive oil
- 2 cups french bread, cubed
- 1 garlic clove, minced
- 2 plum tomatoes, diced
- 4 eggs, lightly beaten
- salt and pepper
- Heat 2 tbsp of the oil in a non-stick skillet on medium heat. Add the bread and fry until golden.
- Add the garlic and the tomatoes and cook for 2 minutes.
- Add the remaining oil and the eggs.
- Shake pan, and invert the eggs on a plate, then slide back into the pan to cook both sides. Season with salt and pepper.
- Serve.
Very tasty