Fresh herb tomato omelet cooked in the instant pot

Ingredients

5 eggs
1/2 cup milk
1 tbsp extra virgin olive oil
pinch of salt
2 tomatoes
1/2 cup pitted olives
1 bunch of fresh basil
1 bunch of parsley

Method

In a medium bowl, lightly whisk the eggs, milk, olive oil and salt until blended (add pepper, if desirable). Chop basil, parsley and tomatoes. Drain olives, if needed.

Pour the egg mixture into the instant pot (or heated to medium-high heat oiled skillet). Sprinkle herbs evenly over, spread olives and tomatoes. Press function ‘baking’ for the instant pot (I set also time – 20 minutes), or cook over medium heat as usual (when the mixture is set on the bottom, but slightly liquid on top, flip the omelet, and remove from the heat). Serve immediately!

Bon Appétit!DSC01179_logoDSC01337_logo_.jpgDSC01346_logo

Advertisements

2 Comments Add yours

  1. chefkreso says:

    Looks amazing, a perfect summer recipe, it would certainly be a new one for me 🙂

    Like

    1. Mayasbeehive says:

      thanks:) just use what you have at hand to add to the omelet:)

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s