Mini omelets with herbs and tomatoes
Ingredients for 4 mini omeletes: 2 big eggs 150 gr of tomatoes 2 tablespoons milk 2 tablespoons grated Parmesan cheese 4 large leaves of basil Herbs : chives , oregano , sage 1/2 shallot 1 tablespoon extra virgin olive oil Preparation method: Wash and cut tomatoes then put them in a pan with oil and shallot. Cook over medium heat for 3-4 minutes, then add salt and turn off. Beat eggs in a bowl with salt, add chopped basil and other herbs, milk and Parmesan. Add the tomatoes. Spoon the mixture into silicone cupcakes (do not overfill because swell in cooking) Bake in preheated oven at 180 degrees for 15 minutes or until golden brown.