Soybean Sprout Omelet with Tomatoes

For the soybean sprout omelet with tomatoes, peel the onions and cut into very fine cubes. Rinse the bean sprouts and let them drain properly. Wash tomatoes and cut into slices.

Sauté onions in oil until translucent, add 1/3 of the bean sprouts and stir-fry for 1 minute. Then season with salt and pepper and split into four portions.

Heat 10 g butter in a frying pan until hot. Spread one unit of onion soybean sprouts on the bottom of the pan. Pour 2 beaten eggs seasoned with pepper and salt over the top, place 5 slices of tomatoes on top and let them set. Keep the omelet warm in the oven. Prepare the remaining three omelets in the same way.

Sprinkle the soybean sprout omelet with tomatoes with the finely chopped chives and serve while still hot.

Click here to watch the video for the perfect omelette.

Preparation Tip:

You can serve the bean sprout omelet with tomatoes as a main dish or as breakfast.

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