Creamy menthe omelet with tomato salad

You might think menthe in a omelet sounds a bit strange, I know I did the first time, but I can assure you it is delicious. It has actually become one of my favorite omelets.Creamy menthe omelet with tomato salad

Tomato salad:

1 large coeur de boeuf tomato
2-3 leave of menthe
1 spring onion or a little green onion
1 tablespoon olive oil
Salt and pepper

Cut the tomato and onion in small pieces and toss together with olive oil, salt and pepper.Creamy menthe omelet with tomato salad


5 eggs
10-15 leafs of menthe
Salt and pepper
2-3 tablespoons cream cheese
50 g (or 1,75 oz) grated cheese (I used Gruyère)

In a small bowl, beat the eggs and season with salt and pepper. In a nonstick skillet, melt the butter over medium high heat until the foam subsides. Fry the menthe leaves for about 10 seconds, remove from the pan and save for later. In the same pan, add the eggs and stir constantly with a heatproof rubber spatula until the eggs are starting to set but are still moist. Turn down the heat and let the omelet set for a minute. Use a spoon and dollop the cream cheese across the center of the eggs. Spread the menthe and grated cheese on top. Shake the skillet to loosen the omelet, then fold half of the omelet over the filling.

Serve the omelet together with the tomato salad and garnish with fresh menthe and serve right away.IMG_6505

© endo(fpain – 2014 – All rights reserved

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