Delicious and nutritious omelette with tomatoes - almost the perfect breakfast. Not in vain in Fried eggs for breakfast, this is always correct and it is very in vain that some people ignore it.

When I read recipes for omelettes that are typical for world cuisines, what I like most is that practically nowhere is it advised to beat eggs for an omelette with a mixer. The generally accepted definition of an omelet is pan-fried, lightly beaten eggs.

Strictly speaking, an omelette is a dish french cuisine, milk, water, flour, etc. are not added to it. For French chefs, the ability to cook an omelette is considered the beginning of skill, as one friend of mine says - first class, second quarter.

French omelette (omelette) - fried in butter, fried until one side is browned and the other is thickened. And only then the omelette is folded into a tube, less often it is folded into an “envelope” and served while hot. When frying, the pan must be open, otherwise the omelet will become lush, which is unacceptable.

In world cuisines, almost everywhere, "their" omelettes. For example, Bulgarian - I really love this dish,. Omelettes in world cuisines are a logical continuation of scrambled eggs.

I will even say that sometimes a seemingly trivial fried egg can be something special! I always remember how they prepare morning scrambled eggs in Turkish or Egyptian hotels. This is the pinnacle of excellence. And amazingly delicious! An omelette is prepared, in the vast majority of cases from chicken eggs.

But, an omelet from chicken eggs is always delicious, like, and most importantly - a quick, perfect morning meal. For a moment, let's forget that classic omelette this is without milk, and without anything at all, and we will prepare an omelet with tomatoes and cheese, adding a little greenery.

Ingredients (1 serving)

• Eggs 3 pcs
• Milk 100 ml
• Tomato 1 pc
• Dill greens 2-3 sprigs
• Parmesan 50 g
• Vegetable oil 2 tbsp. l.
• Black pepper (multi-colored) ground, salt Spices

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Omelet with tomatoes. Step by step recipe

1. If you are going to cook an omelette with tomatoes, you need to understand that the eggs must be exceptionally fresh. Ideally, eggs should be directly laid the day before. homemade chicken. But this is a dream. Buy fresh diet eggs, the implementation period of which is not more than one week.

   Eggs, vegetables, cheese and milk

2. Release the contents of the eggs into a deep bowl, add a little salt and add half a glass of cold milk. Cold, meaning - at room temperature, and not immediately after boiling, otherwise the protein will simply curl up.

   Mix eggs with milk and beat lightly

3. Heat vegetable oil in a frying pan and let it warm up. Reduce heat to "below medium". With a regular fork, gently beat the milk with eggs until the mixture acquires a uniform consistency. You don’t have to try too hard, just mix the eggs well with milk, it’s easy.
4. Pour the milk-egg mixture into the skillet. And then try not to touch the omelette - it will fry without outside help.

   Fry the omelette in butter and pepper

5. The tomato can be scalded with boiling water and the skin with seeds removed. But, in order not to complicate the process, just cut the tomato into thin slices. Arrange the tomato slices on half of the omelet. It is necessary that the second half remains empty. I recommend not to spread the filling on the very edge of the omelette, leave a strip 2-3 cm wide along the edge.
6. Dill greens, only twigs without coarse stems, very finely chopped and put on top of the tomatoes.

   Arrange chopped tomato and sprinkle with herbs

7. Continue frying the omelette with tomatoes for another 1-2 minutes. Then sprinkle the omelet with finely grated parmesan.

   Sprinkle the omelette with Parmesan

8. After 1-2 minutes, as soon as the cheese melts a little, fold the omelet with tomatoes in half, stuffing inside.

   

Tomato is a vegetable that many call the source of excellent health. It contains vitamins A, E, PP, B2, B6, K, manganese, zinc, iron, iodine, sodium, magnesium, pectin, malic, citric and tartaric acid. But the most important substance that is in tomatoes is lycopene. It protects the body from cancer. Lycopene is best absorbed when tomatoes are cooked. If you are making a salad, be sure to season it with oil.

This vegetable also regulates the functioning of the nervous system, prevents the formation of constipation, improves the motility of the stomach and intestines, destroys toxins in the intestines, and activates the kidneys. A tomato is useful for people with diabetes, as well as with hypertension.

In addition, tomato low calorie vegetable. There are only 23 kcal per 100 g of product. Therefore, if you want to become slimmer, stock up on 1.5 kg of ripe tomatoes and arrange yourself one unloading day a week. During this day, you can lose up to 1 kg of weight. Such a short diet will help heal the skin and improve complexion.

There are also contraindications to the use of tomatoes. Do not abuse this vegetable when:

• cholelithiasis. Since the tomato is a strong choleretic, it can expel a stone that can get stuck in the bile ducts;
• allergies. Even if you have not had a reaction to tomatoes before, you should not eat too many of them - you can provoke an attack.

Secrets of cooking omelet with tomatoes

Cheese omelette with tomatoes is a tasty, hearty and elegant dish, which is also easy to cook at home for breakfast or dinner. But there are several nuances in its preparation, which our experts will help you to find out. step by step recipes with photo. So, cook an omelet with tomatoes in a pan correctly and tasty!

1. Tomatoes for this dish are suitable not too ripe, but not green either.
2. The liquid from the tomatoes must boil off completely before you add the eggs, otherwise the omelet will not taste good.
3. To get an appetizing crust, the dish must be cooked over low heat.
4. It is better to get the necessary products from the refrigerator in advance so that they are not very cold.
5. There should be a hole in the lid so that excess moisture evaporates during cooking.
6. Do not put a lot of flour in the omelet, otherwise it will be too dense.

How to cook an omelet with tomatoes? This can be done in a slow cooker, oven and in a pan.

Classic Recipes

in a frying pan

This method is the fastest.

You will need:

• eggs - 2 pieces;
• milk - half a cup
• tomato - 1 piece;
• butter;
• salt, herbs.

Cooking

1. Whisk eggs with salt and milk.
2. Wash the tomato and finely chop it, chop the greens. Add to egg mixture.
3. Pour the mixture into the pan.
4. Cover the skillet with a lid and reduce the heat to low. You can't make an omelette big fire otherwise it won't bake.
5. When the top thickens, the dish is ready.

The omelet can be folded in half. Then outside will golden crust, and the inside is not too thick a mixture.

In the oven

You can cook an omelet with tomatoes in the oven. He will healthier than an omelet in a frying pan.

You will need:

• eggs - 2 pieces;
• tomatoes - 2 pieces;
• milk - 50 ml;
• flour - 1 tablespoon;
• butter - 20 g;
• salt pepper.

Cooking

1. Remove the skin from the tomatoes. To do this, cut the skin a little and dip the tomato in boiling water for 10 minutes. Cut into pieces.
2. Roast the tomatoes in a pan.
3. Whisk the eggs, salt and pepper. Add flour and milk. Whisk again.
4. Pour the prepared tomatoes with the egg mixture. Turn on the oven at 180 degrees and cook for half an hour.
5. Cooked omelet can be sprinkled with herbs.

In a slow cooker

An omelette with tomatoes and cheese in a slow cooker will turn out lush and airy. We diversify the recipe a little and add bell pepper.

You will need:

• eggs - 3 pieces;
• Bulgarian pepper - 1 piece;
• tomato - 1 piece;
• milk - 35 ml;
• salt, herbs.

Cooking

1. Cut vegetables into slices.
2. Put them in the multicooker bowl, cook in the “Frying” mode for 6 minutes.
3. Gently mix eggs and milk.
4. Finely chop the greens and add to the mixture.
5. Mix well and pour over vegetables.
6. Leave the dish for another 15 minutes in the slow cooker on the “Baking” mode.

Omelette with tomatoes in a slow cooker is useful for those who want to lose weight. This cooking method does not use oil. In addition, the calorie content of an omelet with tomatoes is low - only 99 kcal per 100 g, which means that you are not threatened with extra pounds.

Complex omelettes

In addition to a simple omelette, you can cook many other dish options with the addition of different vegetables, meat and greens.

With onion

Omelet with tomatoes and onions has a delicious aroma. Onion is a natural antibiotic, stimulates the digestive processes in the body, protects against infections, helps cleanse the blood, lowers blood pressure. Therefore, do not neglect this vegetable.

You will need:

• eggs - 2 pieces;
• milk - 30 ml;
• tomato - 1 piece;
• onion - 1 piece;
• olive oil;
• salt.

Cooking

1. Cut the onion into rings and fry.
2. Coarsely chop the tomatoes, add to the onion and sweat for 1-2 minutes.
3. Whisk eggs with milk and pour over vegetables. Salt.
4. It will take 5 minutes to prepare.

With cheese

You will need:

• eggs - 3 pieces;
• tomatoes - 3 pieces;
• milk - 40 ml;
• butter;
• hard cheese - 100 g;
• flour - 1 tablespoon;
• salt, herbs.

Cooking

1. Wash the vegetables and remove the skin from them. Cut them into cubes.
2. Grate the cheese.
3. Separate the yolks from the proteins, beat them with milk and flour. Add cheese, salt and beat again.
4. Whisk the egg whites until stiff and gently fold into the omelet mixture.
5. Fry the tomatoes a little, pour the omelet mixture on top.
6. Cook the omelet for 5 minutes over low heat.

Sausage

You will need:

• sausage - 250 g;
• eggs - 3 pieces;
• tomato - 1 piece;
• onion - 1 head;
• vegetable oil, salt.

Cooking

1. Cut the sausage into cubes. It should not be too oily.
2. Cut the onion into half rings, fry a little and add the sausage.
3. Slice the tomato and add to the sausage.
4. Beat the eggs, season with salt and pour into the pan.
5. After 3 minutes the dish is ready!

With greenery

A beautiful and healthy omelette with tomatoes and greens is obtained. You can add any greens - parsley, oregano, dill, tarragon, basil, green onions.

You will need:

• eggs - 3 pieces;
• milk - 70 ml;
• tomato - 1 piece;
• cheese - half a glass;
• tomato sauce - 2 tablespoons;
• greenery;
• salt.

Cooking

1. Cut the tomatoes into circles.
2. Chop greens and mix. Divide into two parts.
3. Grate the cheese.
4. Salt the eggs and beat with milk.
5. Pour half into the pan. egg mixture, sprinkle with cheese.
6. Place tomato circles on top and sprinkle with one part of the greens.
7. Pour the rest of the mixture, carefully add the tomato sauce.
8. Sprinkle the other half of the greens on top.
9. Fry the omelet with the lid on for 6-7 minutes.

The recipe for omelet with tomatoes is very simple. But you can be creative and add other ingredients that you like better. And every time you will get a new tasty dish.

Omelet has long been traditional dish perfect for breakfast. An omelet is considered a classic, which includes only beaten eggs. But nowadays there is huge variety recipes for this dish that you can even get confused, choosing among them. Today we will look at how to cook an omelette with tomatoes and cheese.

Secrets of making a delicious omelette

You don't need to have a culinary degree to cook an omelet properly, even a novice cook can master this dish. There are several interesting secrets on how to cook an omelette with tomatoes deliciously:

• To make the omelet appetizing, you should carefully beat the eggs and milk - it is best to do this not with a mixer, but with a whisk by hand.
• The filling is added to the egg mass only after preliminary frying.
• Excess liquid will spoil the dish.
• Frying pan lid, greased on the inside with a piece butter, will help the omelette stay fluffy and not settle.
• To prevent the eggs from burning, you need to lightly shake the pan during cooking. A properly cooked omelette slides smoothly off the pan without effort.
• Add flour carefully so that the consistency for the omelet does not turn into a pancake. The optimal ratio of flour and eggs: 1 to 1.
• An important part in cooking the perfect omelet considered to be properly selected dishes. It is best to use a pan with a thick and even bottom. The lid must be taken with a hole to release excess moisture.
• Only the finished dish is sprinkled with dill and herbs.
• Freshly frozen vegetables initially need to be thawed and drained of excess liquid.

With the advent of modern technology in the kitchen, an omelet can be cooked not only in a pan and in the oven, but also in microwave oven, as well as in a multicooker.

Composition:

• 30 g melted butter;
• 2-4 large eggs;
• 3-6 art. l. milk;
• 3-6 art. l. grated cheese;
• 3-5 small tomatoes;
• small bulb.

Cooking:

Cooking a tender omelette in a slow cooker

Composition:

• 1/3 st. milk;
• 3-4 st. l. flour;
• 1 st. l. vegetable oil;
• 100 g cheddar cheese;
• eggs - 3 pcs.;
• tomato - 1-2 pcs.;
• champignons - 100 g;
• baking powder for dough - 1 tsp;
• spinach;
• salt and pepper.

Cooking:

Omelet on a cabbage pillow in the oven

Composition:

• white cabbage - ¼ small head;
• tomatoes - 2 pcs.;
• cheese durum varieties- 50 g;
• chicken egg - 3 pcs.;
• milk - 300 ml;
• salt - 1 tsp;
• favorite spices as desired.

Cooking:

1. The oven must be preheated to 180 degrees.
2. Coarsely chop the cabbage and put it in a pan or in a baking dish.
3. Whisk the eggs and milk thoroughly with a whisk until homogeneous mass. Salt and add your favorite spices.
4. Pour the cabbage with the resulting mixture, distributing the liquid equally.
5. Tomatoes need to be washed, dried and coarsely chopped. Put cabbage on top, salt and pepper.
6. We prepare the cheese on a medium-sized grater and complete the top layer. Make sure that there is enough cheese for the whole form: the denser its layer, the juicier our omelet.
7. We put the omelette in a preheated oven for about 30-35 minutes.
8. Cabbage omelet is ready!

Don't be discouraged if the omelet didn't turn out the first time, you'll still learn how to cook this wonderful dish perfectly. Try experimenting with toppings and come up with your own recipes - and you will definitely succeed! Bon Appetit!

Servings – 2.

Cooking time- 25 minutes.

Omelet with tomatoes and cheese sounds delicious, but you probably have vague doubts: if you cook eggs, milk, cheese and tomatoes together, something from this set will definitely burn. Do not rush to give up! We'll show you how to cook original omelette with a wonderful creamy tomato taste.

Ingredients

• Chicken eggs - 3 pcs.;
• Low-fat cream or milk - 50 ml;
• Tomato - 1 small or ½ large;
• Cheese - 50 g;
• Salt - 2 pinches;
• Frozen butter - 20 g;
• Greens (fresh or dried) - to taste;
• Ground pepper - to taste;
• Vegetable oil for frying.

You will also need:

• cutting board;
• sharp kitchen knife;
• mixing bowl;
• whisk or fork for beating eggs;
• grater;
• frying pan with non-stick coating;
• comfortable spatula;
• kitchen stove.

How to cook an omelette with cheese and tomatoes?

1. First of all, we put on strong fire frying pan with vegetable oil. While it is warming up, wash the tomato and cut it into small cubes.



2. We spread the tomato on a preheated pan and fry, not forgetting to stir. The goal is to let excess moisture evaporate, but avoid burning. As soon as the moisture has evaporated, reduce the fire.



3. Cut frozen butter into small cubes.



4. Break the eggs into a deep bowl, add cream (milk) and cubes of butter. Salt, beat for 30 seconds.



5. Pour the mixture from the bowl into the pan with the fried tomatoes. The heating temperature of the burner should be at an average level.



6. The first few minutes we hold the omelette without a lid, then cover and simmer until the top part thickens.



7. Grate cheese on a fine grater.



8. Sprinkle the thickened omelet with herbs and pepper.



9. Evenly distribute the grated cheese on top (leave a little in order to decorate the finished dish later).



10. You need to make sure that the bottom of the omelet is sufficiently fried. Carefully pry up the edge with a spatula, go around the entire perimeter to make sure that the contents of the pan easily lag behind the bottom. Ideally, the omelette should "ride" around the pan as it wiggles.



11. If everything is done correctly, it's time to move the pan to a free burner and roll up the omelet. Carefully bend the edge, then again - and so on until the end, until you get a roll.



12. Move the roll to the middle of the pan, cover and let stand for about 5 minutes. You can leave it on a cold burner or, if you are not sure that it is fried enough, turn on low heat.



13. After 5 minutes, the dish can be served at the table. From the indicated amount of ingredients, a maximum of 2 servings is obtained (or one - for a lover to eat tightly). Cut the roll across into 2 parts, spread on plates, sprinkle with the remaining cheese. Can be supplemented with herbs, bruschettas, croutons, fresh vegetables.

This dish is based on the classic french omelet with cheese, from additional ingredients - only a tomato. However, you can also add garlic if you do not have enough of its specific flavor. Greens are best used fresh, juicy, but dried is also suitable.

An omelet with cheese and tomatoes can also be cooked in the oven, but then it is unlikely that it will be possible to roll it into a roll. But it will be possible to make it more magnificent, from more eggs - after all, there is no need to fry a fairly thin “pancake” that folds easily.

The calorie content of such a dish depends on what ingredients you use - milk or cream, how much butter you put. Approximately - 200 kcal per 100 g.

Bon Appetit!

step by step recipe with photo

Omelet with tomatoes and onions with fried hot toast - classic version breakfast on hastily. Small dense tomatoes, cut into circles, look very appetizing. Bright yellow juicy omelet pancake is like the sun peeking into the kitchen to cheer you up.

A pinch of soda will slightly increase the thickness of the airy egg mass. It should be beaten well, poured into a very hot pan with a thick bottom and covered with a lid.

Ready omelet can be sprinkled with grated cheese, finely chopped olives or served with a crispy pickled cucumber.

Ingredients

• chicken egg -2 pcs.
• tomato - 1 pc.
• onion - 1 pc.
• vegetable oil - 20 ml
• green onion - 3 pcs.
• milk - 50 ml
• salt to taste
• ground black pepper to taste

Cooking

1. Start by preparing your incoming ingredients. Peel and rinse the onion, be sure to dry it from excess moisture. Cut into quarters and then into thin strips.

2. Take a ripe tomato for an omelette, but not overripe. It should not be too juicy inside. Cut out a place at the stem. Cut the vegetable in half or quarters and cut into thin slices. If desired, before cutting, you can get rid of the skin. To do this, make a cross-shaped incision on top of the tomato. Dip in boiling water for 30 seconds. Then dip into cool water. Now easily remove the peel.

3. Pour oil into a suitable frying pan and heat it up. Add an onion. Stir-fry until soft over moderate heat.

4. Add tomato slices to the fried onion. Stir. Saute until the vegetables are soft. You can cover with a lid with a small hole so that moisture evaporates. If there is a lot of tomato juice, you need to wait until it all evaporates.

5. Now prepare the eggs. Break them into a deep bowl. Using a hand whisk or fork, mix until a smooth consistency is formed.

6. Pour milk into eggs. Use a product of any fat content. Instead of milk, you can add cream 10-20%. Stir.

7. Rinse the sprigs of green onions or use dill, parsley. Dry off excess moisture. Cut into small pieces, add to the omelette mass. Season to taste with ground pepper and salt. Stir lightly so that the whole mass is evenly flavored with spices.

8. Pour the omelette mixture over a layer of fried tomatoes and onions. Distribute evenly. Cover with a lid and reduce the heat. Fry for about 8-10 minutes over moderate heat.

9. Omelet with tomatoes and onions is ready. Serve immediately.