Richly filled Italian omelette with balsamic tomato sauce

Halve the tomatoes. Put the tomatoes and balsamic vinegar in a large saucepan and bring to the boil. Turn down the heat and let it boil in about 10 minutes.

In the meantime, finely chop the celery. Beat the eggs with the milk and half of the celery and season with salt and pepper.

Heat per omelette 1 tbsp oil in the frying pan with non-stick coating and cook one after the other of the egg mixture 4 omelettes. Keep warm on a plate under a lid.

Meanwhile, heat the rest of the oil in the stir-frying pan, stir-fry vegetables, Italian herbs and the rest of the celery for 8 minutes.

Change regularly. Meanwhile let the cannellini beans drain and add the last 2 min. Season with pepper and salt.

Divide the vegetable mixture over the omelets and fold double. Spread the tomato balsamic sauce and cheese flakes over it and serve.