Week 29: Omelet with Tomatoes and Cheese

The Recipe
3 eggs
~1/2dl water (I eyeballed it)
1 large tomato
1 thin slice chili Gouda
Tabasco
Salt, Pepper
Butter

Crack the three eggs into a small bowl. Whip them to a frenzy - you really want to get some air into the batter. When you feel like you've whipped them sufficiently, add the water (or milk... I didn't have any though, so water it was) and whip them all over again. Add a couple of dashes of tabasco and salt and pepper to taste.

In a pan, melt butter over medium-high heat. Pour the batter into the pan and resist the urge to scramble them - scrambled eggs are delicious as well, but right now you're wanting an omelet :) Just let them cook on their own for 2-3 minutes.

Meanwhile, chop the tomatoes and cheese up into small pieces. Add them to the top of the omelet once the 2-3 minutes are up, and let it cook for another 2 minutes. Fold the omelet in half, covering up the toppings. After another 2 minutes it'll be done.

Serve with chili sauce if desired.

The Verdict
I definitely didn't use enough cheese! I'll probably take twice that next time. But that aside I loved it! It was my first attempt at making an omelet, and it turned out perfectly! :)