Japanese Tamagoyaki with Tomato and Basil

INGREDIENTS

• 8 Egg
• 200g Cherry Tomato
• 8g Basil
• 60ml Milk
• 2 tsp Salt
• 1 tsp Black Pepper
• 4 tbsp Cooking Oil

STEPS

1. 1

   Halve the 200g of cherry tomato and thinly slice the 8g of basil. In a bowl, whisk the 8 eggs with the 60ml of milk, 2 tsp of salt, and 1 tsp of black pepper until smooth.

   ⏱ 2 min

2. 2

   Heat a small nonstick skillet over medium-low heat and brush with 4 tbsp of cooking oil. Pour in a thin layer of egg mixture, swirl to coat, and when the base is just set but still slightly glossy, scatter some tomato and basil over one side.

   ⏱ 3 min

3. 3

   Roll the omelette toward one side of the pan, oil the empty space lightly, add another thin layer of egg mixture, and let it set before rolling again. Repeat until all the egg mixture is used and the omelette is lightly golden in spots.

   ⏱ 10 min

4. 4

   Rest for 2 minutes, then slice into thick pieces and serve warm.

   ⏱ 2 min