|2 tablespoons||Plain flour; sifted|
|¼ teaspoon||Dried oregano|
|1 tablespoon||Olive oil; (1 to 2)|
|25 grams||Butter; (1oz)|
|1 small||Onion; chopped very finely|
|1 small||Carrot; chopped finely|
|1||Celery stick; chopped finely|
|1||397 gram can chopped tomatoes; (14oz)|
|Salt and pepper|
Put the eggs in a bowl with the flour and oregano.
Season with salt and pepper and beat well.
Heat the oil in a large non-stick frying pan and pour in the egg mixture.
Fry gently for about 5 minutes or until the omelette is golden on the underside, shaking the pan frequently.
Place a large plate upside-down over the pan and turn the omelette out on to the plate with the cooked side uppermost.
Slide the omelette back into the pan with the cooked side underneath.
Shake the pan and cook for a further 5 minutes or until the underside is golden brown, then turn out on to a plate and leave to cool completely.
Meanwhile, melt the butter in the frying pan and fry the onion, carrot and celery until the vegetables are soft.
Pour in the tomatoes with their juice and season with salt and pepper.
Cover and simmer for about 20 minutes.
Cut the omelette into thin strips about the width of a finger and slide them into the tomato sauce.
Stir together and heat through for about 10 minutes, then serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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