Italian Omelet in Tomato Sauce

(30 votes)
Total Time Icon
Total time: 1 day 30 min
Preparation Time Icon
Prep time: 30 min
Rest Time Icon
Rest time: 1 day
Yield Icon
Enough for 6 people

πŸ“ Ingredients

1 kilogram Tomato ripe
5 medium-sized Carrots
200 milliliters Olive oil
2 medium-sized Onions
1 bunch Basil
3 sticks Celery
  Salt and pepper
1 pinch Sugar
6 medium-sized Eggs
2 tablespoons Olive oil
2 tablespoons Milk
4 tablespoons Parmesan cheese

🍽 Instructions

Wash and quarter the tomatoes. Wash or peel each of the carrots, onions, celery and basil and chop finely. In a saucepan, bring the olive oil to a slow boil with the vegetables and basil, add the sugar, salt, pepper and cook for 1 minute.

Then reduce the heat and cook the sauce over low heat until it reaches the desired consistency. Remove from heat, let cool and pass through a strainer once or twice.

Season to taste with salt, pepper and sugar. You can prepare the sauce ahead of time. Beat the eggs in a bowl, add salt, pepper and milk and whisk vigorously (about 1 minute). Coat a frying pan (preferably non-stick) with a little oil, heat it and add half of the egg to the pan. Bake an omelet over medium heat and remove it from the pan when it is fried but still moist inside.

Bake a second omelet with the remaining egg. Roll up the two omelets one at a time and cut into 2 cm slices.

Now heat the tomato sauce in the pan, add the omelet strips and warm them in the sauce. Arrange on plates and sprinkle with parmesan cheese.

Enjoy hot, lukewarm or cold!

It is best to serve with fresh ciabatta.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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