Italian tomato soup with omelette

Name: Italian tomato soup with omelette
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 Eggs; 3 tablespoons olive oil; 2 bags Italian stir fry vegetable mix a 400 g; 2 looks peeled tomatoes a 400 g; 1 liter vegetable stock of tablets; 200 g pasta optionally; 4 tablespoons green pesto; 1 ciabatta bread

A tasty Italian recipe. The vegetarian main course contains the following ingredients: eggs, olive oil, Italian stir-fry vegetable mix (a 400 g), peeled tomatoes (a 400 g), vegetable stock (of tablets), pasta (your choice), green pesto and ciabatta (bread).

Ingredients

Directions

Beat the eggs with a whisk with salt and pepper, heat 1 tablespoon of olive oil in a frying pan with a non-stick coating.
Fry the egg over medium heat until the whole has solidified.
Turn the omelette over and bake the other side also light brown.
Allow the omelette to cool on a large plate.
Heat 2 tablespoons of olive oil in a soup pot, stir fry the Italian stir-fry mix for 3-4 minutes over a high heat.
Now pour in the peeled tomatoes and the vegetable stock.
Bring the soup to a boil, as soon as it boils, stir in the pasta.
Let the soup boil until the pasta is cooked.
Season the soup with salt and pepper.
Cut the omelet in half and then into strips.
Spoon the soup into bowls and add a spoonful of pesto and the omelet strips.
Add ciabatta bread..