Omelette Parmesan and cherry tomatoes, homemade focaccia with chive

DIFFICULTY: Easy
TIME PREPARATION: 10 min
TIME COOK: 7 min (Given time without the preparation of the cake)
EQUIPMENT: 2 non-stick pans, cutting board, knife
CATEGORY: VEGETARIAN

INGREDIENTS x person
2 eggs
very little milk
1 teaspoon butter
4 / 5 cherry tomatoes
3 tablespoons grated Parmigiano cheese
1 tablespoon extra virgin olive oil (www.gigliobiancousa.com Collection of OIL)
Salt and basil (www.gigliobiancousa.com Collection of AROMATIC SALT)

For the Focaccia
500 gr of white flour
25 g of yeast
a glass of extra virgin olive oil
water and salt

Mix flour with baking powder, salt and enough water to prepare a standard mixture. Let rise for at least three hours covered by a towel. Spread evenly in a roasting pan, greased with a little oil, a height of about two cm by squeezing with the fingers and forming small dimples. Sprinkle with salt to taste and olive oil. Place in hot oven (200 degrees) for about twenty minutes.

DIRECTIONS
Cut the tomatoes in half. Cook for a few minutes, with chives, a little oil and salt. Alternatively you can cook in the oven. (The procedure is a little bit longer)
Beat eggs with milk and a little salt is basil (if using the mixer to hand the result is exceptional)
Melt the butter in a nonstick pan (medium heat)
Combine eggs. After a few minutes (you must remove the omelette from the pan), add the tomatoes and parmesan. Folded, with the help of a spatula and very gently, the omelet in half. Cook for another minute. Serve hot.
SUGGESTION MENÙ VINE