Pain omelette

🥖 Four baguette sandwiches filled with fully cooked onion and tomato omelette, without cheese, meat or sauce.

Ingredients

• 400 g baguette-style bread, divided into four
• 6 medium eggs
• 200 g ripe tomatoes, small dice
• 100 g finely sliced onion
• 20 ml neutral oil: 10 ml vegetables and 5 ml per omelette
• 2 g salt, adjusted
• 1/4 teaspoon black pepper

Preparation

Prepare washed tomatoes and onion on a clean board. Set out a clean cooked-food plate and keep bread away from egg shells.

Crack eggs individually into a small bowl, then combine in a clean bowl. Wash hands and contaminated surfaces; beat with some salt and pepper without tasting raw.

Soften onion in 10 ml oil five minutes; add tomatoes for five to seven minutes until excess juice reduces.

Transfer vegetables to a bowl and cool briefly. Divide them and beaten eggs evenly into two containers; mix before cooking.

Heat 5 ml oil over medium-low heat. Cook the first half five to seven minutes, lifting edges and briefly covering if needed, until no liquid egg remains.

Fold onto the clean plate. Repeat with remaining 5 ml oil and second half, adjusting heat and time until fully set.

Divide bread into four and open. Cut each omelette in half, fill four sandwiches and check seasoning only on cooked food.

Serve immediately. Keep bread separate from leftovers where possible; cool filling promptly, refrigerate up to 24 hours and reheat thoroughly.