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Herb Omelette With Tomato Salad Recipe

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Herb Omelette With Tomato Salad Recipe

Prep Time: Cook Time:


  • Red wine vinegar | 1.00 tsp
  • Olive oil | 4.00 tablespoon
  • Butter without salt | 0.25 stick
  • Fresh basil | 1.00 tbsp, chopped
  • Chives, raw | 1.00 tbsp chopped
  • Mustard, prepared, yellow | 1.00 tsp
  • Tomatoes, red, raw | 2.00 large whole 3" dia
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 192.30 mg

Fat per serving: 19.97 g

Saturated fat per serving: 5.59 g

Protein per serving: 0.95 g

Sodium per serving: 58.72 mg

Cholesterol per serving: 15.18 g


  1. Thinly slice the tomatoes.
  2. Whisk together the eggs, basil, chives and seasoning.
  3. Take a pan and heat the butter with a little of the oil in it. When starts sizzling, put the egg mixture and cook for 5 minutes until almost cooked through, stirring occasionally with the fork.
  4. At the same time, heat the remaining of the oil in a small pan along with the vinegar, mustard and orange juice, and seasoning.
  5. Roll up the omelette and cut into ½ inch strips.
  6. Transfer them to the plates.
  7. Arrange the tomatoes on the plates with the omelette rolls and ladle over the warm dressing.
  8. Serve it hot.

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