- 2 Eggs
- 1/4 cup Fromage Frais (Quark) or Sour Cream
- 1 Plum Tomato, seeded and diced
- 1 Hot Pepper, seeded and diced
- 1/4 cup finely shredded Hard Strong Cheese (like Romano or Parmesan)
- 1 teaspoon Olive Oil
- Salt and Pepper
Whisk together thoroughly the eggs and the fromage frais. Add the oil to a non-stick frying pan over a medium heat. Pour in the eggs, stirring and filling in holes until the top begins to set (use a flexible spatula to keep the edges lifted).
Add the tomato, hot pepper and cheese and flip half the omelette onto itself. Cook, flipping once, until the cheese and eggs are at a desired consistency.
Top with salt and pepper and serve immediately.
(Serves 1).
Filling variation: In the frying pan before cooking the eggs, sauté one small shallot diced, the tomato, 1/4 cup diced bacon and some hot pepper paste (to desired heat) until the bacon is cooked, but not crispy and the shallot is soft. Remove from pan and add back (without the hot pepper and cheese) when the omelette is ready to be folded in half.