Ingredients:
Eggs - 2 pcs.
Milk - 50 ml.
Tomatoes - 1 pc.
Salt, pepper - to taste
Provencal herbs - to taste
Preparation:
Eggs beat up with milk, salt and pepper.
Slice the tomato into thin rings.
Heat the frying pan, melt a piece of butter, pour on it the egg-milk mixture. Allow to cool slightly.
Put tomato on top, sprinkle with herbs and cover. Cook for a few minutes until the omelet is firm, do not turn over.