Egg Omelette Croissant with Tomato Sauce

Preparación

1. 1

   In a bowl, whisk together the eggs, milk, salt, black pepper, and paprika until well combined.

2. 2

   Heat a non-stick skillet over medium heat and add 1 tablespoon of butter.

3. 3

   Once the butter is melted, pour in half of the egg mixture and cook until the edges start to set.

4. 4

   Sprinkle half of the shredded cheddar cheese over the eggs and continue to cook until the cheese is melted and the eggs are fully set.

5. 5

   Fold the omelette in half and remove from the skillet. Repeat the process with the remaining egg mixture and cheese.

6. 6

   In a separate pan, melt the remaining tablespoon of butter and add the diced tomatoes. Cook for 3-4 minutes until the tomatoes are soft and heated through.

7. 7

   Slice the croissants in half and lightly toast them.

8. 8

   Place each omelette inside a croissant and top with the warm tomato sauce.

9. 9