Omelette with fresh tomatoes (American)
.
* Egg in the morning is the power of the day, the old people used to say. Essential food for babies and young children. Of course for all other ages as it is a very nutritious food and even necessary in our diet. Although it is difficult to enjoy fresh eggs since the home farms have disappeared you find remarkable quality in many places in the small town. Most egg preparations do not require much time and special cooking skills.
Ingredients
- 2 eggs
- ¼ of the bottle Mala Peruviana red 500ml
- 2 peppers (red, green)
- Mushrooms (to your liking)
- 1 clove garlic
- Olive oil
- Sweet paprika
- Salt Pepper
Fresh tomato omelette (American) preparation
Use a pan, which if possible does not have fragile parts (plastic handles, etc.), will be convenient if you do not have the opportunity to turn the omelette by putting it in the oven to bake the top. Whenever we cut the peppers into slices, finely chop the garlic and sauté them after we have put the olive oil to burn.Non-stick pans need minimal oil so our omelette does not swim in the end, which is unsightly, unless you want to give it a more rustic character. When they are golden and wither well, add the eggs, after we have beaten them separately in a bowl to homogenize the yolk with the egg white. Season with salt and pepper and add the paprika when beating the eggs. Pour the mixture into the pan so that it goes everywhere between our vegetables. We help it by moving the pan in a circle. At the same time, we have turned on the oven on the grill and put the pan for a while to cook the top side. Otherwise, those who have the skills turn the omelette in the air, covering the plate with a spatula that is most likely to break. Just before removing from the oven, add a thick line of Mala Peruviana as if splitting the omelette in half, leave it in the oven for 5 minutes and take it out. Roll it like a cigar and place on a plate.
