Recipes - Main courses - Eggs

Andouille omelette with cheese and tomato (*)

Portions for 1 serving:

1 egg

1/2 oz Swiss cheese

1/2 oz heavy cream

1 tbsp corn oil

4 andouille slices

1 tomato in small dices

Nutriments table

Andouille is a French sausage made of chitterlings. Cooking it lightly smoothers its flavour.

Heat a pan with corn oil, taking care not to burn the oil in a too hot pan. Break an egg in a bowl, beat lightly, add grated cheese, beat again then add the tomato cut in dices with the cream and beat until smooth.

Pour the omelette in the pan, spread it evenly and add the andouille slices on top.

It is very difficult to fold: try adding an egg or use only half a tomato.

In any way, an excellent omelette!!!