Omelette with cherry tomatoes and shallots

Step 1

- Peel the shallots and cut into 4 lengthwise.
- Fry them lightly in olive oil.
- Cut the tomatoes in two and add to shallots. Add salt, pepper and a little sugar. Reduce over low heat; do not overcook, tomatoes should keep their consistency.

Prepare the omelette adding finely chopped chives and grated parmesan (not too heavy handed with the cheese, simply enhance the flavor of the egg).

Bake the omelet in a pan and pour the tomato mixture on half omelet. Fold and cook 1 minute. Serve immediately