Delicious omelet with tomatoes. Omelet with tomatoes in a pan - delicious recipes for a hearty and healthy breakfast

Eggs are among those products that, even with standard culinary approaches, remain tasty and appetizing. Omelet with tomatoes - quick breakfast, saturating the body with a large number of nutrients necessary for an easy start to the working day.

A bright and tasty omelette in a pan is an excellent breakfast that combines health benefits, aroma and great taste.

To bring the classic recipe to life, you need to prepare:

• 2 eggs;
• 80 ml of milk;
• sunflower oil;
• large tomato;
• salt, spices and herbs.

The preparation method consists in performing the following steps:

1. Eggs are beaten with a whisk with milk, into which pepper and salt are poured.
2. The tomato is cut into thin slices.
3. Slices of tomato are laid out in the pan, which are fried for no more than 3 minutes.
4. The egg mixture is poured over the vegetable slices.
5. An omelette is prepared under the lid for 7 minutes, after which it is crushed with chopped herbs as desired.

Hearty breakfast with sausage

Omelet with sausage and tomatoes - a dish "on hastily”, which is particularly appetizing. Even small gourmets, who do not always have breakfast with great pleasure, will like it.

To prepare a delicious omelette with a hearty addition in the form of sausage, you will need to purchase the following products:

• 200 g doctor's sausage;
• 100 g of cheese;
• sunflower oil;
• 4 eggs;
• 1 large tomato;
• 70 ml of milk;
• greenery;
• a piece of butter;
• salt and favorite seasonings.

Step by step cooking instructions:

1. The sausage is cut into medium-sized cubes, which are fried until golden brown in vegetable oil for about 3 minutes.
2. Cubes are also prepared from the tomato, which are stewed together with sausage pieces until more juice is released from the tomatoes.
3. The eggs are beaten with milk, after which the mixture is salted and seasoned.
4. Sausage and tomatoes are poured egg mass.
5. A minute before the end of the cooking process lasting 7 minutes, the omelet is crushed with herbs and cheese chips.

To give the texture of the dish a special tenderness, a little butter is laid out on a hot omelet, after which it is briefly infused under the lid.

With the addition of mushrooms

To prepare an omelette with mushrooms, the latter can be purchased in any form - fresh, pickled, frozen. If the autumn season is over, then you can always use universal all-season champignons or oyster mushrooms.

Ingredients for making the dish:

• 2 eggs;
• 60 g of mushrooms (kind at the discretion of the cook);
• tomato;
• 100 ml of milk;
• a piece of butter;
• salt, spices and herbs.

Progress:

1. Mushrooms are washed, cut into slices and lightly fried.
2. Cubes prepared from scalded and peeled tomatoes are sent to mushroom slices.
3. Eggs are beaten with milk, salt and spices.
4. A mixture of tomato and mushrooms is poured over with an egg mass, on top of which, after 5 minutes of languishing, chopped greens are distributed under a closed lid.

Omelet with tomatoes and cheese

Cheese is a delicate curd product that goes well with almost any ingredient. An omelet with a similar additive turns out to be very fragrant and appetizing.

Let's prepare it from:

• 3 eggs;
• 3 small tomatoes;
• 40 ml of milk;
• 100 g of hard cheese;
• a piece of butter;
• 15 g flour;
• salt, spices and herbs.

Steps to bring the recipe to life:

1. Vegetables are scalded, peeled and cut into cubes.
2. Cheese is rubbed with a combine or a simple grater.
3. The yolks are separated from the proteins and whipped with milk, salt and spices, after which the flour interferes with the mixture.
4. Proteins are whipped separately, and then the whipped mass is poured into the yolk base of the dish.
5. Tomatoes are fried in a frying pan, on which, after extracting the juice from them, the egg-flour mass is poured.
6. The omelette takes 5 minutes to prepare. After that, it is crushed with grated cheese, which, having melted under the lid, will give the dish a delicate creamy taste.

With chicken fillet

A gourmet breakfast of eggs can be easily prepared with the addition of unpretentious products that were left over from yesterday's banquet.

To make a delicious omelette, you will need:

• a piece of boiled or fresh chicken fillet;
• large tomato;
• 100 g of hard cheese;
• 3 eggs;
• a little butter;
• salt and ground pepper.

The cooking algorithm consists in performing the following sequence of actions:

1. If the breast is fresh, then it is pre-boiled, after which it is cut into small cubes.
2. Small slices are prepared from the tomato.
3. The cheese is rubbed.
4. The filling is mixed from chicken, cheese and tomatoes.
5. Eggs are beaten with salt and ground pepper using a whisk or mixer.
6. The oil is melted in a frying pan, on which the egg mixture is fried.
7. As soon as the omelette "grabs" from the top side, it is removed to flat surface and covered with stuffing.
8. Next, a roll is formed, which is laid out on a plate, where, if desired, it is decorated with greens.
9. If desired, the omelet is served with your favorite sauce.

How to cook a dish in a slow cooker

In a slow cooker, the omelette turns out to be lush, with an airy structure, thanks to which it simply melts in your mouth.

To enjoy the taste of a healthy dish, you will need:

• 3 eggs;
• 1 large tomato;
• 1 bell pepper;
• 35 ml of milk;
• sunflower oil;
• salt and herbs.

Sequence of actions:

1. Vegetables are washed.
2. The tomato is scalded, peeled and cut into cubes.
3. The pepper is freed from the core and seeds, after which it is cut into slices.
4. The prepared vegetable slices are sent to the multicooker bowl, where a little sunflower oil is previously poured.
5. Vegetables are fried for 6 minutes on the appropriate mode.
6. Eggs are beaten with milk, then salt and finely chopped greens are added to the mixture.
7. The frying is poured with an omelette base.
8. The dish is prepared for 15 minutes under the lid in the “Baking” mode.

Delicious omelette with bacon and tomatoes

In the oven, the omelet comes out the way we remember it from kindergarten. It is fluffy, elastic, tender and very tasty. But, among other things, such a dish is much healthier than what is cooked in a pan.

Before you cook an omelette in the oven, you need to prepare:

• 200 g bacon;
• the same number of tomatoes;
• 4 eggs;
• 200 ml of milk;
• 2 small onions;
• 2 pinches of flour;
• salt, spices and sunflower oil.

In the process of preparing a nutritious omelet, we follow a simple algorithm:

1. The bulbs are peeled and finely chopped. A thin straw is prepared from bacon. Tomatoes are cut into cubes.
2. Onion slices are sautéed in a frying pan with oil until soft.
3. Then strips of bacon are added to them for 3 minutes, after which the contents of the pan are laid out in a refractory form.
4. Eggs are beaten with salt and spices. Then a little flour and milk are added to the resulting composition.
5. The mixture is poured on top of the ingredients already laid out in the mold.
6. The oven heats up to 180 °C. The dish is baked for 20 minutes until ready.

To serve a delicious and hearty breakfast to the morning table, it is enough to find eggs, milk, tomatoes in the refrigerator and quickly prepare a delicious omelette. And if you have sausage or mushrooms, you can make it even brighter, more satisfying and more fragrant.

Breakfast important point in the meal, because in the morning it gives us strength to start working. Today I want to offer you two recipes for delicious and nutritious omelettes with tomatoes and cheese. Such omelettes are prepared very quickly and will not be a simple classic omelette, but spicy omelettes with tomatoes and cheese, as well as adding fragrant basil and sausages. Now, let's start cooking.

This recipe will be presented based on a pan with a diameter of 28 cm. If you have smaller diameter pans in your kitchen arsenal, then I advise you to slightly reduce the number of ingredients. Otherwise, we will not get an omelette with tomatoes, but a pie with tomatoes and cheese.

Omelet with tomatoes and cheese, as well as the addition of basil

Tomato Omelet Ingredients:

Preparing an omelet:

We take a small bowl and break the eggs into it, and then start beating them. In the process, add sour cream, salt and pepper. After the eggs are beaten, taste for salt and add if necessary.

We need to grate the cheese for the omelet on a coarse grater into a separate plate.

We cut the tomatoes into cubes and it is desirable that they turn out to be small in size. It is best to pre-peel the tomatoes. To do this, we cut them with a cross and pour boiling water for 1-2 minutes and then the skin can be easily removed. You need to cut not deep and opposite the stalk, but along it.

Wash the basil well cold water and finely chop.

We take our frying pan and heat the oil on it, after which we pour in the prepared eggs for the omelette. Set the heat to medium and brown the bottom of the omelet.

As soon as the bottom of the omelet is browned and a crispy crust appears, it must be carefully turned over. Put tomatoes, basil on a toasted crust and cover with grated cheese. We close the pan with a lid and fry the omelet with tomatoes and raw for another 3-5 minutes, but so as not to burn.

Video recipe omelette with tomatoes, cheese and sausage

Omelet with tomatoes for breakfast - healthy and hearty meal. Prepare it in minutes and get required amount useful substances for all day. After all, the right perfect breakfast will give the body vigor and throughout the day you will be in a good mood.

For you, we have selected some delicious tomato omelette recipes, choose the right option for you and prepare the perfect breakfast for your family.

Omelet with tomatoes and cheese, recipe in a pan

Ingredients for 4 servings of tomato omelet:

• 2 large tomatoes,
• 6 chicken eggs,
• 70 ml mineral water or low fat milk
• 1 st. flour spoon,
• salt,
• ground black pepper to taste
• grated cheese.

Omelet with tomatoes in a pan:

1. To make an omelette with tomatoes, beat eggs with mineral water or low-fat milk (or just boiled water), add salt and a tablespoon wheat flour. Thoroughly mix the egg and milk mixture.
2. Pour the egg mixture into a heated skillet greased with vegetable oil. Cover the pan with a lid so that the mass is baked, but does not burn, reduce the fire to a minimum.
3. When the omelet begins to brown around the edges, you need to turn it over to the other side. To prevent it from tearing, cut it into four segments and turn each piece over separately.
4. Place tomato slices on top of the omelette, sprinkle with grated cheese, a little dill. Leave the omelet with cheese and tomatoes in the skillet on the stove for a while, until the cheese is completely melted.

Omelet with fresh tomatoes, recipe

marinade ingredients:

• 1 st. teaspoon dark balsamic vinegar
• fresh basil leaves or dill greens.

Not everyone loves stewed tomatoes, many eat them only in fresh. This recipe is for those people. To make an omelette fresh tomatoes, prepare the omelet mixture according to the first recipe.

While the omelette is baking from the bottom, cut the tomatoes into small slices, put in a bowl, mix with vinegar, salt, pepper. You can drizzle the tomatoes with olive oil. Let the pieces marinate for a few minutes.

When the omelet is browned on the bottom, use a spatula to divide it into 4 sections and turn each one over. Cover the pan with a lid and bring the dish to readiness. Transfer the omelet to plates, top with lightly marinated tomatoes, sprinkle with basil leaves, you can serve the omelet with tomatoes for breakfast or dinner.

Omelet with tomatoes in a pan

Ingredients:

• chicken eggs - 3 pcs
• tomato - 1 pc.
• salt, black pepper
• green onion

Recipe:

• stew tomatoes
• breaking eggs
• mix, season with salt and spices
• serve garnished with onions

Cooking:

1. First of all, we need to heat up the water for the tomatoes to scald them.
2. Dip the tomatoes in boiling water for a minute.
3. We take them out of the water and make an incision crosswise. The skin itself will begin to move away. We will help her a little with our fingers and take off everything :))
4. We cut the vegetable into fairly small pieces and send it to a preheated pan, to which you can add butter, but a little.
5. Simmer everything until the vegetables soften and lose their freshness. Salt, pepper. I also added some oregano. Also at this stage, you can check everything for a balance of sour and sweet and add a little sugar, but I did not do this.
6. At the final stage, we break the eggs into the pan and begin to constantly mix the contents. If there is a need, we will add salt.
7. Serve garnished with greens. All is ready!

You will say that it is somehow quite simple! Believe me, if it weren't so delicious, I wouldn't post this recipe on my blog. Bon Appetit everyone!

Omelet with tomatoes and sausages

Ingredients:

• eggs 4 pcs
• tomatoes 1 pc
• sausages 2 pcs
• vegetable oil 3 art. spoons
• hard cheese Gouda 50 g
• salt and black ground pepper

Cooking:

1. Blanch a large tomato in boiling water, cool slightly, remove the skin and cut into slices.
   Remove the film from the sausages, cut the sausages into circles.
   Grate hard cheese on a coarse grater.
2. Beat eggs with salt and black pepper, add grated cheese and mix.
3. Heat a frying pan with vegetable oil and put the tomatoes, sausages.
   Top with an even layer of egg mixture.
4. Fry the omelette with tomatoes and sausages over low heat under the lid until the mass thickens.
   There is no need to flip the omelette to the other side.
5. Transfer the finished omelet with tomatoes and sausages to a plate.
   If desired, the omelet can be sprinkled to taste with your favorite herbs.

Omelet with tomatoes and parmesan in a pan

Required Ingredients:

• egg - 3 pcs.;
• tomato - 1 pc.;
• milk - 100 ml;
• parmesan - 50 g;
• fresh greens - 2-3 branches;
• butter - 1 tbsp. l.;
• salt and spices - to taste.

Cooking process:

1. So, beat the eggs into a deep container, add a pinch of salt and milk. Whisk the ingredients well with a fork. Put a piece of butter in a frying pan and melt, pour the whipped mass and cook over medium heat.
2. While one side of the omelette is fried, pour boiling water over the tomato and remove the skin, remove the seeds, and finely chop the flesh. Next, chop the greens and spread on top of the omelette, when the mass thickens and the bottom is fried, put the tomatoes on top.
3. Continue to cook the omelette over low heat for another three minutes. Then sprinkle with grated cheese and fold in half, fry on each side for another minute. Omelet with tomatoes is ready, serve hot.

Italian omelette with tomatoes in a pan

Required Ingredients:

• egg - 4 pcs.;
• milk - 120 ml;
• tomato - 4 pcs.;
• dried oregano - 1 tsp;
• dried basil - 1 tsp;
• olive oil - 20 ml;
• greens - 0.5 bunch;
• salt and spices - to taste.

Cooking process:

1. Rinse the tomatoes and cut into cubes. Sauté the tomatoes and basil in olive oil for about 5 minutes.
2. While the tomatoes are cooking, beat the egg with milk, sprinkle with spices and salt, add chopped greens.
3. Pour the resulting mixture into a pan with tomatoes, cover and cook over low heat for about five minutes. Serve hot.

Omelet with tomatoes and sour cream in a pan

Required Ingredients:

• egg - 12 pcs.;
• onions - 1 pc.;
• tomato - 3 pcs.;
• fat sour cream or cream fresh - 1 tbsp. l.;
• butter - 1 tbsp. l.;
• fresh basil - 3-4 leaves;
• ground black pepper and salt - to taste.

Cooking process:

1. Pour boiling water over the tomatoes, remove the skin and cut into large pieces. Peel and chop the onion quite finely, chop the basil. Pour olive oil into a frying pan and fry the chopped onion until golden.
2. Then add chopped tomatoes, spices, salt and basil. Cook until liquid has evaporated. Separately, in a container, beat the eggs with sour cream, cool the fried vegetables slightly and add to the egg mass.
3. Clean the pan and heat the butter with one tablespoon olive oil. Now pour the egg mixture into the pan and cook over high heat for four minutes. Move the seized edges to the center with a spatula, the omelet should turn out wet. Read more:

Omelette with tomatoes and pita bread in a pan

Required Ingredients:

• egg - 4 pcs.;
• tomato - 1-2 pcs.;
• milk - 100 ml;
• suluguni cheese - 100 g;
• pita bread - 1 sheet;
• vegetable oil;
• greens - to taste;
• salt and spices - to taste.

Cooking process:

1. First, let's prepare the ingredients. Roll the pita bread into a tube and cut into thick strips. Pour vegetable oil into a frying pan and start frying pita bread until crusty.
2. Grate the suluguni, beat in the eggs and pour in the milk. Whisk until smooth, season with salt and pepper to taste. Cut the tomatoes into slices and send to the pan to the pita bread.
3. Pour the ingredients with the egg mixture, cover and cook the omelette with tomatoes and pita bread for ten minutes. At the end of cooking, we fall asleep with chopped herbs.

Enjoy your meal.

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, I like most of all that almost nowhere is it advised to beat eggs for an omelet 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 browned on one side and thickened on the other. 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 omelet 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. Let's forget for a second that a classic omelette is without milk, and without anything at all, and we will prepare an omelette 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 expiration date of which is no 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, I mean - 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.

   

If one morning you are wondering how to cook an omelette in a pan, then you have come to my address. In this article I will tell you how to cook delicious omelets With different fillings, as well as how to make an omelet lush and airy as in kindergarten in our childhood. For many, the recipe for a magnificent omelet is still a mystery, but there is nothing complicated in it and you will see for yourself.

An omelet is a great nutritious breakfast for the whole family, both adults and children love to eat it. But who said that you can not cook a delicious ruddy omelet with sausage and cheese for dinner? Or an omelet with tomatoes for lunch? There are no restrictions and the limits of your imagination too. Although it is worth making a few caveats, do not put anything in the omelet. Start by learning classic recipes, after all, someone before you tried everything and chose the best. Let's use the experience of other culinary specialists to acquire our own.

The omelet has come down to us as a dish of French cuisine, at least its name, but many peoples have their own ways of preparing an omelet and, of course, its name. The most important thing in an omelette is the eggs and the correctness of their preparation. Remember what James Bond said about his cocktail: "Shake, don't mix." With an omelet, everything is exactly the opposite, the eggs for it should be mixed, but not beaten. And even magnificent air omelet prepared without serious whipping with a mixer.

You can cook omelets different ways: fry them in a pan, bake in the oven, cook in a slow cooker. But all the recipes in one article cannot be covered, so this time I will describe those recipes that we can cook in a regular frying pan. After all, almost everyone has a frying pan and a stove, which means there will be an omelet!

So let's move from theory to practice to see this.

Classic omelette with milk in a pan - a simple recipe

To get started, let me tell you how to prepare the simplest omelet with milk. It is without fillings and additions, and all its charm lies only in a delicate egg taste. Many people love just such an omelette most of all, it is an ideal dietary breakfast rich in proteins and energy. An omelet with milk can also be prepared for children, even small enough, for them the main thing is to make it without a crust so that it remains tender and soft.

In order to cook the right omelette, you will need a bowl or a deep plate, a medium diameter frying pan with high walls and a lid, preferably with a thick bottom. A wide spatula will also come in handy to remove a tender omelet from the pan without tearing.

Of the products you will need the simplest:

• eggs - 2-3 pieces per serving,
• milk - 50 ml for 2 eggs,
• salt and pepper to taste,
• frying oil.

Cooking:

Omelet with milk cooks very quickly and therefore it is best to put the pan in advance, especially if you have an electric stove, which will take a little longer to heat up. Immediately heat up not to the maximum fire, but slightly above average. Pour some into the pan vegetable oil. Non-stick pans allow you to fry without oil, but only do this if you are 100% sure nothing will stick. Omelet with milk is very tender.

Break eggs into a deep plate for one serving of omelet. Usually it is 2 or 3 eggs for adults.

Stir the eggs with a fork to mix the white and yolk. Pour in the milk and add a pinch of salt to your taste.

Now stir again with the same fork, whisking quite a bit. We do not do this with a mixer precisely because the egg should not turn into foam, but only slightly fill with bubbles.

Stir the egg like this for literally one minute and immediately pour it on hot pan.

The omelette will immediately begin to fry from the bottom side. As soon as you see that the edges have begun to thicken, then reduce the heat of the burner and finish cooking the omelet on low heat. This is necessary so that it is completely baked, but at the same time not overcooked from below. You can cover the omelet with a lid and cook under it until all signs of liquid eggs disappear.

The omelette is usually baked from the edges to the middle, as soon as the middle has ceased to be liquid, the omelette is ready and can be removed.

Very difficult to take off thin omelet even "pancake", so it can be removed by folding it in half with a spatula or twisting it into a tube. If your omelet is thick, a large number eggs, then remove it with a wide flat spatula.

Ready omelette can be sprinkled with herbs and pepper. Have a delicious breakfast!

Omelet with cheese in a pan without milk

Another very tasty and popular omelet option is with cheese. In order to deviate a little from the previous recipe, we will make it without milk. It won't change the taste much. If you want milk to still add that, take the proportion from the first recipe.

Why cheese? The main secret omelets with cheese so that the cheese melts and preferably inside the omelet or at least on top. Can be cooked as open way, simply by sprinkling cheese on top of the eggs, or closed, when cheese is poured on one half of the omelet, and the second is covered in the form of an envelope. Then the cheese inside melts and it starts to stretch deliciously.

For such an omelette, your favorite cheese is suitable, but it is good if it melts well. Soft varieties like mozzarella can also be used, but they have a mild flavor and will get a little lost with the egg. I usually take the usual yellowish hard cheese, such as gouda or sour cream, tilsiter or Russian. Choose according to your taste.

To prepare such an omelette with cheese, we need 2 eggs per serving, and 50 grams of grated hard cheese. Salt, fresh herbs and a little oil for the pan.

Cooking:

Heat a frying pan over medium heat, pour just a little oil into it so that the omelet easily lags behind when cooked.

In a cup or plate, stir two eggs until smooth and a little frothy. Mix better with a fork or whisk, literally one minute. Salt the mixture to taste. you can add pepper.

Then pour the mixture into the skillet in an even layer and fry over medium-low heat.

As soon as the middle is no longer liquid, sprinkle the omelette with grated cheese on a coarse grater. You can fold the omelet in half to make an envelope and the cheese inside melts.

Cover and let stand for another 2-3 minutes, then remove the hot omelet, put on a plate and serve. The hot melted cheese will stretch every time you cut off a slice of the omelet.

Bon appetit!

Omelet with tomatoes and cheese in a pan - step by step recipe

There is absolutely nothing complicated in cooking an omelette with tomatoes. If you want to cook tasty breakfast, and in the refrigerator there is at least one tomato and some cheese, then you will get a wonderful dish. My daughter sometimes calls such an omelet a pizza, although according to my taste it should also have sausage in it. But cheese and tomato are already enough to make it very tasty.

You will need:

• eggs - 2 pcs for 1 serving,
• tomato - 1 per serving (small 1 or half a large one),
• hard cheese - 50 grams per serving,
• milk - 50 grams per serving,
• salt and herbs op to taste.

Cooking:

First, heat up a frying pan with oil. For frying an omelet, you can use not only vegetable, but also creamy. But you need to be more careful with creamy, you can’t heat it in a pan for too long, it will start to burn and the taste will deteriorate. Butter should only have time to melt and immediately pour the eggs.

Beat the eggs a little with a fork until bubbles of light foam appear, pour milk into them and stir again.

After that, pour into a hot pan and fry over low heat until the middle is no longer liquid.

During this time, cut the tomatoes into slices, and grate the cheese on a coarse grater. Put the tomatoes in an almost ready omelette and sprinkle grated cheese on top. You can cover with a lid and bring the omelet to readiness. You can also fold the omelette in half into an envelope and the tomatoes and cheese will turn into a delicious filling.

After a couple of minutes, the omelette will be ready and it's time to serve it on the table while it's fresh and hot.

Omelet with mushrooms and cheese - cooking in a pan

How to get past this delicious toppings for an omelette, like mushrooms. Can be found in shops any time of the year fresh champignons. If you have fresh forest ones, then you can cook with them. White, chanterelles, mushrooms and many others are very tasty in an omelet.

I cook with champignons, because now is not the season. You can add a little fresh vegetables and greens as a side dish, there will be more vitamins. By the way, from such an omelet it turns out wonderful light dinner. No carbs and very little fat from butter.

You will need for 1 serving:

• mushrooms - 100 grams,
• eggs 2-3 pieces,
• milk - 50-70 grams,
• hard cheese - 50 grams,
• vegetable oil,
• greens and vegetables as desired,
• salt to taste.

Cooking:

For an omelette with mushrooms, you have to prepare a little. Fresh champignons must first be fried. It will take 5-8 minutes, especially if you cut them into thin slices. Just brown them in a skillet over high heat.

For the omelet, reduce the heat on the stove to medium or slightly less. He shouldn't get overcooked.

Whisk eggs and milk a little with a fork or whisk until light, so that everything is thoroughly mixed until smooth. Add salt. Pour the eggs into the skillet with oil and fry until the edges set. When the middle is still quite a bit watery, lay the mushrooms. Distribute them evenly. Literally in a couple of minutes, the middle will grab too, which means you can fold the omelette in half. Carefully pry up the edge with a wedge and fold it in half so that the mushrooms are inside.

Now cover the omelette with a lid and cook for another 2 minutes on one side and 2 minutes on the other.

Ready. Delicious, fragrant omelette with mushrooms you can serve on the table! Bon appetit!

Omelet with sausage, cheese and tomatoes

Here such an omelet can already be safely called an omelet-pizza. Only instead of the dough there will be an egg mixture. But in some cases it is even better, and it cooks very quickly. This version of omelets is my favorite, as well as my family's. For him, we use different sausages or even ham that we can find at home. It turns out delicious with both boiled doctor's sausage and smoked sausage. Tomatoes need a little, because they give juice when fried. And the cheese is a great addition. Such a hearty breakfast will keep you full for a long time, believe me.

You will need for 1 serving:

• eggs - 2-3 pieces,
• sausage - 50 grams,
• cheese - 50 grams,
• milk - 50 ml,
• tomato - 1 small or half a large one
• salt to taste.

Cooking:

It's prepared just like any other omelet. Eggs are mixed with milk. salted and quite a bit whipped. Until the first foam, so that it is more magnificent.

Heat the skillet over medium heat so that the omelet is well cooked inside. Pour the eggs over it and cook until the edges are browned.

At this time, cut the tomato and sausage into cubes or slices. You can make any size of pieces. If you want to leave sausage rings, cut them thinly. Cheese will need grated.

In an almost ready omelette, lay out the filling in even layers. Tomatoes, sausage, and cheese on top. Then we cover our omelette with a lid and cook for a couple more minutes until it is all baked and the cheese is a little melted.

Of course, you can fold it in half, but I like such an omelette in the form of a pizza, as well as my daughter.

Eat the finished omelette before it gets cold!

Lush omelette in a pan - a detailed video recipe

Many people are most interested in the secret of how to cook fluffy omelet in a frying pan, not in the oven. Everyone's favorite kindergarten omelet is still baked in the oven. But what if we cook it in a frying pan, and we really want a lush, tall and tender omelet.

This video just shows the technique of making such an omelet. I honestly tried it and it really turns out a very high and magnificent omelet. It is so tender that it even resembles a soufflé. Delicious. Try and you cook such a magnificent omelette in a pan.