East-West Breakfast




Introduction: East-West Breakfast

About: An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lecce nestled on the “heel of the boot”, Italy’s southern tip, between the Adriatic and Ionian se…

This omelet recipe combines a bit of the East and a bit of the West. Give it a try! it's fast, easy and really tasty!

Ingredients (for one serving):
• 2 whole eggs
• 1/2 tsp salt
• 4 red cherry tomatoes
• 5 yellow cherry tomatoes
• 1 clove garlic
• 1 cm of ginger
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• fresh parsley
• 3 tbsp peanut oil
• 1 tsp brown sugar

Step 1: Make the Omelet

Mince garlic and ginger. Cut in half the tomatoes
Take 2 eggs and a pinch of salt. Beat lightly
In a skillet heat 1-2 tbsp of peanut oil. When the oil is hot, pour in the eggs. Let cook for a minute or so, till the eggs start solidifying.
Then with a wooden spoon, push the edge in so that the soggy, uncooked eggs can touch the pan.
When the eggs are almost cooked but the center is still soft, fold your omelet half and place it on a plate.

Step 2: Cook the Tomatoes

In the same skillet drop one tbsp of peanut oil, make it really hot. Then add chopped garlic and ginger and saute' for 1 minute. Now add sugar and tomatoes, stir-fry for a few minute or until the tomatoes start getting softer. Pour in soy sauce, rice vinegar and sesame oil, stir all the ingredients together.
Remove from heat and pour the tomatoes with its cooking oil on top of your omelet. Garnish with freshly chopped parsley and serve.

For more recipes, check my cooking blog: www.expatcucina.com

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