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Written by Pieter de Boer
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 Omelette a la tomate
Ingredients (serves 2):
Small onion, cut in very small pieces.
Garlic, finely cut.
Olive oil.
Tomatoes, 3 cut in rounds.
Eggs, 4.
Pepper.
Milk, a little.
Action:
Bake the onion in some oil.
Add the garlic.
After a short while place the tomatoes gently in your pan.
Bake gently, with some salt, for 10 minutes
Put the eggs in and after a short while start to scoop the eggs from the outsides to the middle with a wooden spate.
Move the pan to even things out again.
Keep doing this for a while and then lower the flame and let it rest for a while, but the mass should still be very slightly fluid.
Fold the Omelet and serve, perhaps with a little butter over it..
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