Imagine a breakfast of juicy tender omelet. The traditional French dish has long been a favorite recipe for Russian cuisine. High nutritional value, amazing taste and easy compatibility with any ingredients explain this reverent culinary love.
Tomato gives extra juiciness to the dish. It is this vegetable that most often makes up the company of a traditional mixture of milk and eggs. Preparing an omelet with tomatoes is simple, and the recipe can be adapted for almost any occasion. A dish can be made light, satisfying, dietary, simple, complex, ordinary and even festive.
Omelet with tomatoes - general principles of preparation
Ham, chicken breast, sausages, hard or soft cheese, bell pepper, herbs, mushrooms, and favorite spices can be ingredients for omelet with tomatoes. Instead of milk, you can use cream, sour cream and plain water. The creators of the omelet, the French, traditionally use water, and pieces of fresh tortilla are often added to the egg base.
You can cook the dish traditionally, in a pan, or in the oven, slow cooker.
To prepare an omelet with tomatoes, the traditional ratio of eggs to milk is taken: for one egg of milk you need to take as much as fit in half the shell. The mixture is whisked with a whisk or mixer, although some chefs get great fluffy omelets without whipping, just mixing the ingredients.
Break the eggs into a wide bowl, convenient for beating. If they are dirty, wash the shell with running water. Wash the tomatoes, cut the place of attachment of the peduncle and cut. Most often, the tomatoes are fried in a pan until the juice is evaporated, and then poured on an egg base. In this case, the vegetables should be cut into small cubes. If tomatoes are used as a substrate for omelet, then you need to cut them into circles.
Cheese should be grated on medium or fine grater. Wash bell pepper, cut the tail, cut the septum, remove the seeds. Wash mushrooms, dry and grind. Cut the ham, sausage.
Omelet with Tomatoes and Hearty Cheese
A simple and very satisfying omelet with tomatoes has a dense, uniform structure by adding flour. Such a dish will saturate perfectly in the morning. The amount of ingredients is indicated for two people.
Ingredients:
• four larger eggs;
• 100 ml of milk;
• three medium tomatoes;
• 50 grams of hard cheese;
• two spoonfuls of wheat flour;
• oil for the pan.
Cooking method:
Beat eggs, beat thoroughly with a whisk.
Introduce flour and milk into the egg base, beat until a homogeneous consistency.
Salt and mix.
Coarsely grate the cheese.
Grind juicy tomatoes with peel.
Heat oil and fry the tomatoes for one to two minutes.
Gently pour the tomatoes with a mixture of milk and eggs, cover tightly with a lid and fry on low heat for three minutes.
Sprinkle the scrambled eggs with grated cheese, simmer for another minute, and then serve.
Omelet with tomatoes "Paris morning"
Fantastic, truly Parisian omelet with tomatoes is very easy to prepare. The onion and nutmeg add a piquant touch to the dish. It turns out very tasty, juicy and satisfying. A great start to the day after a romantic dinner.
Ingredients:
• three eggs;
• medium onion;
• two slices of fresh baguette;
• a piece of cheese (20-30 grams);
• a large juicy tomato;
• a pinch of nutmeg;
• a tablespoon of butter;
• some greens;
• pepper, salt.
Cooking method:
Onions finely chop.
Cut the tomato into small cubes.
Finely chop the greens.
Finely grate the cheese.
Break the baguette into small pieces or cut.
Dissolve the oil in a hot pan, fry the onions for a minute.
Add tomatoes to the onion, fry for one or two minutes.
Put baguette slices in vegetables, fry a little.
Salt the eggs, sprinkle with pepper to taste, add the nutmeg and beat.
Insert greens into the egg, mix.
Gently pour the egg base into the pan, mix a little with a fork.
Cover tightly and grind on low heat for two minutes.
Cover the omelet with cheese, cover, turn off the fire.
After a minute, when the cheese is melted, breakfast is ready.
Omelet with tomatoes and bell pepper in a slow cooker
The slow cooker allows you to bake a very magnificent omelet with tomatoes, which will not fall off after cooling. Tomatoes in the company of ham and sweet pepper make the dish very juicy, fragrant and hearty. These ingredients are enough to feed three people breakfast.
Ingredients:
• six eggs;
• large tomato;
• oil for the pan;
• one hundred grams of ham;
• 50 grams of cheese;
• 150-180 ml of milk;
• salt;
• medium bell pepper;
• some greens.
Cooking method:
Finely chop the pepper and tomatoes.
Finely chop the greens.
Finely grate the cheese.
Cut the ham into small cubes.
Put the slow cooker on baking mode, drip a little oil into the bowl and put the vegetables.
Fry tomato and pepper for seven minutes.
Break the eggs into a wide bowl, trying to keep one whole half of the shell.
Accurately calculate the amount of milk using the shell (this is the guarantee of the splendor of the omelet). One egg will require an amount of milk from half the shell.
Pour milk into eggs, pour greens, put ham and cheese.
Gently mix all ingredients with a fork, without whipping.
Pour the mixture into the bowl, mix with a spatula, close the lid.
Continue baking for another fifteen minutes.
Omelet with tomatoes and semolina "Original"
The unusual taste of this version of omelet with tomatoes will be very popular with children. Thanks to semolina, the dish turns out to be dense and satisfying, and bell peppers and onions give it a piquant aroma.
Ingredients:
• four eggs;
• two tomatoes;
• medium bell pepper;
• medium onion;
• a tablespoon of semolina;
• greens (optional);
• butter.
Cooking method:
Finely chop the pepper.
Chop finely and finely onions.
Cut greens with a knife.
Finely chop the tomato.
Heat the pan and fry the onions.
Put pepper, tomatoes and herbs in a pan, mix and fry for another two minutes.
Break eggs, pour semolina, mix and leave to swell for ten minutes.
Salt the egg mixture and beat with a whisk.
Pour the mixture into a pan, simmer for fifteen minutes over low heat.
Omelet with tomatoes and herbs under a cheese coat
A beautiful, very tasty dish is prepared quickly and simply. A rich fragrant omelet with tomatoes is very tender, airy, and the cheese "coat" melts in your mouth.
Ingredients:
• two eggs;
• five tablespoons of milk;
• 40 grams of cheese;
• half a tomato;
• slice of bell pepper (optional);
• spices and pepper to taste;
• fresh herbs;
• butter;
• salt.
Cooking method:
Hard cheese grated very finely.
Add spices, pepper to the cheese, mix.
Finely chop the tomato.
Chop greens.
Mix eggs with milk, salt, mix.
Put greens and tomato in a mixture, mix again.
Pour the omelette base into the pan, immediately fill it with cheese crumbs, cover tightly with a lid.
Stew on a small fire for ten minutes. Do not remove the lid during fire fighting.
Omelet with tomatoes, suluguni and pita bread
Tender suluguni and crispy pita bread turn an omelet with tomatoes into an incredibly tasty, delicate dish.
Ingredients:
• four eggs;
• large tomato;
• one hundred grams of suluguni;
• greenery;
• half a glass of milk;
• one sheet of pita bread;
• butter.
Cooking method:
Roll one sheet of fresh pita bread with a roll and cut into thin strips half a centimeter wide.
Heat the butter and fry the “noodles” from the pita so that it becomes crispy.
Finely grate Suluguni.
Chop greens.
Beat eggs and milk, salt and pepper. If suluguni is salty, then salt is not necessary.
Cut the tomato into half rings and put on pita bread.
Gently pour the contents of the pan with the egg mixture, cover and simmer for about ten minutes over low heat.
Sprinkle with chopped herbs before extinguishing.
Omelet with tomatoes and cauliflower in the oven "Dietary"
This variant of omelet with tomatoes is very light and tasty. The dish can be used for diet.
Ingredients:
• six eggs;
• half a glass of milk;
• small onion;
• five "buds" of cauliflower;
• two tomatoes;
• one bell pepper;
• salt;
• a teaspoon of oil.
Cooking method:
Boil cabbage until half cooked.
Finely chop the tomatoes.
Chop the onion very finely.
Cut the pepper into small squares.
Stir chopped vegetables in oil and water.
Put vegetables in a baking dish greased with oil.
Preheat the oven to 200 degrees.
Beat eggs, salt and milk.
Pour the vegetables with egg mixture.
Bake an omelet for 20 minutes.
Royal omelet with tomatoes, mushrooms and ham
Gourmet, fantastic, delicious omelet prepared according to this recipe can replace a full dinner for a family of four. Mushrooms, ghee, parsley will give the dish a spicy aroma, and ham, flour and cheese - fullness.
Ingredients:
• six eggs;
• 150 ml of milk;
• one large tomato;
• ten tablespoons of flour;
• one hundred grams of ham;
• two hundred grams of cheese;
• 400 grams of champignons;
• a tablespoon of ghee;
• a bunch of parsley;
• vegetable oil;
• salt.
Cooking method:
Beat eggs with milk, flour and salt. Leave on for five minutes.
Chop greens.
Finely chop the tomato.
Cut mushrooms and fry in ghee.
Bake omelet pancakes from the egg mixture in vegetable oil. Usually, eggs are enough for ten omelettes.
Cut the ham and cheese into slices according to the number of pancakes obtained.
Grate a piece of cheese finely.
On a scrambled egg put a spoonful of mushrooms, chopped tomatoes, a slice of ham and cheese, sprinkle with parsley and roll.
Preheat the oven to 200 degrees.
Put all the resulting rolls in a greased form, cover with cheese.
Bake until the cheese melts.
Omelet with tomatoes - tricks and tips
- To make the omelet airy, the mixture can be whipped not with a whisk, but with a mixer. You can whisk the whites first, and then introduce the yolks and milk into them. You get a souffle.
- Guaranteed to get a magnificent omelet, if it is cooked with a dessert spoon of flour.
- A more dietary version of omelet is prepared only from proteins. Yolks can be used to make homemade mayonnaise.
- A large amount of milk spoils the omelet. He will release a lot of liquid on a plate and will instantly fall off.
- If you add a tablespoon of sour cream to the omelette, the dish will have a wonderful creamy aftertaste.
- Having greased the lid of the pan where the dish is fried with a piece of butter, you can get a more magnificent omelet.
- Pour the egg mixture into a very hot pan. As soon as the omelette rises, the fire should be reduced to a minimum and boil over. An ideal cast iron skillet for frying.
- To make the dish more tasty and aromatic, you need to mix two types of oil during frying: butter and vegetable.
