Omelet with Tomatoes - General Cooking Principles
Omelet with tomatoes can be cooked in several ways. First of all, not only a mixture of milk and eggs, but also a cream-egg or egg-cream mixture can be used to prepare a dish. The mass is seasoned with salt, pepper, spices and herbs (optional). Sausage, bacon, ham, mushrooms, cheese, green onions, broccoli, green peas, etc. can be used as additional ingredients. Many products are perfectly combined with tomatoes.
As for the cooking technique, there is nothing difficult here. Chopped tomatoes can first fry a little on butter or vegetable oil and then pour the egg mixture. You can also immediately put them in a bowl with eggs, mix and bake an omelet in the oven or cook in a pan. Recently, many housewives prefer to cook an omelet with tomatoes in a slow cooker or in a double boiler.
Omelet with Tomatoes - Preparing Food and Dishes
To make an omelet with tomatoes, you need a pan with a lid with a hole or a baking dish in the oven, a deep bowl, a grater, a knife, a cutting board, a whisk and a small spatula. Omelette with tomatoes can be served in small portions on ordinary serving plates.
Before cooking, you must remove the milk and eggs from the refrigerator (so that they can warm to room temperature), wash, dry and chop the tomatoes (cutting the stalks) and chop the additional ingredients (grate cheese, chop greens, sausage, etc.). If the omelette is prepared for the child, you need to remove the skin of the tomato. It is very easy to make it if you pour boiling water over a tomato, after making a cross-cut. If the recipe involves products that require additional heat treatment (for example, broccoli, cauliflower, frozen vegetables, etc.), they need to be boiled slightly, stewed, or steamed.
Tomato Omelet Recipes:
Recipe 1: Omelet with Tomatoes
Omelet with tomatoes is very simple and quick, and most importantly - a tasty breakfast dish. Prepared from the most affordable products and is suitable for baby or diet food.
- Eggs - 2 pcs .;
- Milk - 30-35 ml;
- Salt - to taste;
- Parsley greens;
- 1 tomato.
Beat eggs with milk and salt to taste. Greens are washed and finely chopped. Tomato wash and cut into cubes or thin slices. If you do not want to come across skins in an omelet, you can remove the peel from a tomato in advance by scalding it with boiling water. Put the tomato and greens in a bowl with the egg mixture. All we mix, that the ingredients are evenly distributed. In the pan melt the butter and pour the mixture for an omelet. Cook over low heat under a closed lid with a hole (so that excess moisture is evaporated). As soon as the top thickens, turn off the heat and cut the omelet with tomatoes into portions.
Recipe 2: Omelet with Tomatoes and Broccoli
Omelet with tomatoes and broccoli cabbage is even tastier, juicier and healthier. Broccoli goes well with tomato and delicate milky egg mass.
- 3-4 eggs;
- Milk - 50-60 ml;
- Salt - to taste;
- 1 large or 2 small tomatoes;
- Broccoli florets (frozen or fresh) - a few;
- Butter for baking.
Broccoli inflorescences slightly boil in boiling salted water. Throw in a colander, let the water drain and cool. Too large inflorescences can be cut into 2-3 pieces. Wash tomatoes and cut into circles or semicircles. Beat eggs with milk and salt. Bake a baking sheet with a thick layer of butter and put tomatoes first, then broccoli. Pour the vegetables with egg mixture and put baked in the oven at a temperature of 180-200 degrees. If desired, an omelet with tomatoes and broccoli can be sprinkled with grated cheese 5 minutes before the end of cooking.
Recipe 3: Omelet with Tomatoes, Sausage and Cheese
The classic combination of ingredients in omelets and fried eggs is tomatoes, sausage (or sausages) and cheese. All the ingredients are perfectly combined with each other, the result is a very tasty, satisfying and aromatic dish.
- Eggs - 3 pcs .;
- 1 large tomato;
- Sausage - 100-110 g;
- Grated cheese - 50 g;
- Milk - 45-50 ml;
- Salt - to taste;
- Ground black pepper to taste;
Cut the sausage into circles first, then cut each circle into quarters. Cut the tomato into small cubes. Break eggs into a bowl, pour in milk and beat well, salt and pepper the mixture to taste. Melt the butter in a pan, first put the sausage and fry for 2-3 minutes, then put the tomatoes in the sausage and simmer all together on a gentle fire for about three minutes. Excess liquid from tomatoes must partially evaporate. Pour the ingredients with milk-egg mixture and sprinkle with grated cheese. Cook over low heat under the lid with a hole until cooked.
Recipe 4: Omelet with tomatoes in a slow cooker
In a slow cooker, you can also cook a delicious and lush omelet with tomatoes. All you need to do to do this is to prepare all the ingredients and put them in the multicooker bowl. The kitchen appliance will take care of the rest.
- 6 eggs;
- 100 g of ham;
- 1 Bulgarian pepper;
- 1 tomato;
- Salt, black pepper powder - to taste;
- 180 ml of milk;
- Olive oil.
Wash vegetables, remove seeds from pepper, cut into tomato and pepper into cubes or thin cubes. Pour some oil into the bowl of the multicooker and lay out the chopped vegetables. We set the “Baking” mode and prepare for 6-7 minutes. Grind greens, cut ham into small cubes or cubes. Break eggs into a bowl, add milk and stir (but do not whisk). Season with a mixture of pepper and salt, add greens and spread ham. Mix all ingredients with a fork. Open the slow cooker and gently pour in the mixture. Also gently mix with vegetables and leave to cook in “Baking” mode for another 15 minutes.
Recipe 5: Omelet with Tomatoes and Arugula
Another delicious dietary dish that can be cooked for breakfast. Omelet with tomatoes and arugula is a good combination of juiciness, freshness and benefits in one dish.
- 1 ripe tomato;
- Eggs - 2 pcs .;
- Hard cheese - 50 g;
- Olives - a few;
- A mixture of peppers;
- Milk - 80 ml;
- Arugula - a small bunch;
- Butter - 2 tbsp. l .;
- 15 ml of vegetable oil;
- Salt - to taste.
Cut tomatoes into thin semi-circles. Grate the cheese, wash the arugula, dry it and tear it with your hands. Beat the eggs in a deep bowl, beat a little, pour in the milk, season with a mixture of peppers and salt to taste. Mix whisk whisk. Heat the vegetable oil in the pan, put the butter and melt. Put the tomatoes and fry for about 45 seconds. As soon as the tomatoes give the juice, put the arugula and fry for another half a minute. Tomatoes with arugula mix and pour the egg mixture. Fire down, cover the pan with a lid and cook for 2-3 minutes. Omelette with tomatoes and arugula sprinkle with grated cheese and cook for a few more minutes. Serve the omelette with half olives or pitted olives and hot toasts.
Omelet with tomatoes - secrets and tips from the best chefs
- To make an omelet with tomatoes not burnt and have a nice golden crust from below, the fire should be minimal;
- Tomatoes fit any: and greenhouses, and a little under-served, but the tastiest omelet is obtained from vegetables from the garden;
- If you fry the tomatoes first, you need to let the liquid boil a little, otherwise the omelette will turn out to be too watery.