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Friday, June 25, 2010

Omelet with marrows & tomatoes

serves 6

  • 2 medium-sized ripe tomatoes, finely chopped
  • 2 medium-sized vegetable marrows, chopped to rings
  • 6 eggs
  • 4 tablespoons olive oil
  • Salt, pepper
  1. Fry the marrows in the olive oil. When done, drain them from the oil and add the tomatoes. Stir and simmer for 7-8 minutes.
  2. Whisk and season the eggs, then pour the mixture over the marrows-tomatoes.
  3. Simmer the omelet over low heat. Stir 2-3 times using a wooden spoon.

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