Omelet with tomatoes, onions and olives

An excellent recipe for a hearty omelet with milk, tomatoes, onions and olives. Adding slices of olives makes the usual omelet more interesting both in appearance and taste. Great nutritious breakfast!

Ingredients

• Eggs - 3 pcs.
• Milk - 1.5 tbsp. spoons
• Tomato - 1 pc. (90 g)
• Bulb onion - 1 pc. (40 g)
• Pitted olives - 4 pcs.
• Butter - 10 g
• Salt to taste

Directions

1. Combine eggs and milk in a deep bowl.
2. Season with salt and whisk until smooth.
3. Heat a frying pan over low heat and melt the butter in it.
4. Peel the onion and cut into small cubes. Send the onions to the skillet, cover and, stirring occasionally, sauté over low heat for about 5 minutes.
5. Wash the tomato, dry it, cut it into thin semicircles and place in an even layer on the fried onion.
6. Cover and simmer over low heat for about 2 minutes.
7. Cut the olives into rings and place on top of the tomatoes.
8. Pour the egg mixture over the vegetables gently.
9. Cover the skillet with a lid and cook over low heat for about 7-10 minutes, until the egg mixture sets.
10. The original omelet with tomatoes, onions and olives is ready.
11. Bon Appetit!