Chive Omelets

1. In the morning: rinse and clean tomatoes, cut in half or quarters. Rinse chives, cut into . Divide into rolls. Set aside some chives for garnish. Peel onions, dice very finely, sauté in 1 tbsp butter. Roughly grate cheese. Mix eggs, season. Fold in cheese, chives, onions.

To serve: Heat a little butter in two large coated frying pans. Pour y., of egg mixture into each, fry over medium heat until set. Turn omelets to other side. Bake at low temperature for 3-4 minutes. Proceed in the same way with the remaining egg mixture.

3. Divide omelets into “cake pieces”, sprinkle with remaining chives, arrange with ham. Season tomatoes and serve.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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