Prepare a plain omelet.
Make an incision down the center.
Fill with hot tomato concasse.
Sprinkle the tomato with little chopped parsley.
Serve tomato sauce separately.
Ingredients
- Tomatoes, 400 grams
- Tomato sauce, 125 milliliters
- Butter, 25 grams
- Chopped parsley, 10 grams
- Chopped shallots or onion, 25 grams
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