A tasty and nutritious omelette with tomatoes is an almost perfect breakfast. It’s not for nothing that the classic English breakfast includes eggs and ham. Fried eggs for breakfast is always correct and it is in vain that some people ignore it.
When I read recipes for omelets typical of world cuisines, what I like most is that almost nowhere they recommend beating eggs for omelettes with a mixer. The generally accepted definition of an omelet is lightly beaten eggs fried in a pan.
Strictly speaking, an omelet is a dish of French cuisine; milk, water, flour, etc. are not added to it. For French chefs, the ability to cook an omelet is considered the beginning of mastery, as one of my friends says - first grade, second quarter.
French omelet (omelette) - fried in butter, fried until one side is browned and the other is thickened. And only then the omelet is rolled into a tube, less often folded into an “envelope” and served while it is hot. When frying, the pan must be open, otherwise the omelette will become fluffy, which is unacceptable.
In world cuisines, almost everywhere, there are “their own” omelettes. For example, Italian frittata, Bulgarian - I really love this dish, Italian omelette with mozzarella in the oven. Omelettes in world cuisines are a logical continuation of scrambled eggs.
I will even say that sometimes a seemingly trivial scrambled 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 incredibly tasty! Omelette is prepared, in the vast majority of cases, from chicken eggs.
But, an omelette made from chicken eggs is always delicious, and most importantly - fast, an ideal morning meal. Let's forget for a second that a classic omelette is without milk, and without anything at all, and prepare an omelette with tomatoes and cheese, adding a little herbs.
Omelette with tomatoes. Step by step recipe
Ingredients (1 serving)
- Eggs 3 pcs
- Milk 100 ml
- Tomato 1 piece
- Dill 2-3 sprigs
- Parmesan 50 gr
- Vegetable oil 2 tbsp. l.
- Ground black pepper (multi-colored), salt Spices
- When planning to cook an omelet with tomatoes, you need to understand that the eggs must be extremely fresh. Ideally, the eggs should be directly laid the day before by a domestic chicken. But this is a dream. Buy fresh dietary eggs, the shelf life of which is no more than one week.
Eggs, vegetables, cheese and milk
- 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.
Mix eggs with milk and beat lightly
- Heat vegetable oil in a frying pan and let it heat up. Reduce heat to below medium. Using a regular fork, gently whisk the milk and eggs until the mixture reaches a smooth consistency. You don’t need to try too hard, just mix the eggs and milk well, it’s not difficult.
- Pour the milk-egg mixture into the frying pan. Continue to try not to touch the omelette - it will fry without outside help.
Fry the omelette in oil and pepper
- You can scald a tomato with boiling water and remove the skin and seeds. But, in order not to complicate the process, just cut the tomato into thin slices. Arrange tomato slices over half of the omelette. The second half needs to remain empty. I recommend not putting the filling on the very edge of the omelette; leave a strip 2-3 cm wide along the edge.
- Dill greens, only sprigs without rough stems, chop very finely and place on top of the tomatoes.
Arrange the chopped tomato and sprinkle with herbs
- Continue frying the omelet with tomatoes for another 1-2 minutes. Then sprinkle the omelette with finely grated Parmesan.
Sprinkle the omelet with Parmesan
- After 1-2 minutes, as soon as the cheese has melted a little, fold the omelette with tomatoes in half, with the filling inside.
Omelet with tomatoes - general cooking principles
Omelette with tomatoes can be prepared in several ways. Firstly, to prepare the dish you can use not only a mixture of milk and eggs, but also a sour cream-egg or egg-cream mixture. The mass is seasoned with salt, pepper, spices and herbs (optional). Additional ingredients can include sausage, brisket, ham, champignons, cheese, green onions, broccoli, green peas, etc. - many foods go well with tomatoes.
As for the cooking technique, there is nothing complicated here. You can first fry the chopped tomatoes a little in butter or vegetable oil and then pour in the egg mixture. You can also immediately place them in a bowl with eggs, stir and bake an omelet in the oven or cook in a frying pan. Recently, many housewives prefer to cook omelette with tomatoes in a slow cooker or in a double boiler.
Omelet with tomatoes - preparing food and dishes
To prepare an omelet with tomatoes, you will need a frying 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. The tomato omelette can be served in small portions on regular serving plates.
Before preparing the dish, you need to remove the milk and eggs from the refrigerator (so that they have time to warm up to room temperature), wash, dry and chop the tomatoes (cutting out the stems) and chop additional ingredients (grate cheese, chop herbs, sausage, etc.). If you are preparing an omelet for a child, you need to remove the skin from the tomato. This is very easy to do if you pour boiling water over the tomato, after making a cross-shaped cut. If the recipe involves products that require additional heat treatment (for example, broccoli, cauliflower, frozen vegetables, etc.), they must be lightly boiled, stewed or steamed.
Recipes for omelet with tomatoes:
Recipe 1: Omelette with tomatoes
Omelet with tomatoes is a very simple and quick, and most importantly, delicious breakfast dish. It is prepared from the most affordable products and is suitable for baby or diet food.
Required ingredients:
- Eggs - 2 pcs.;
- Milk - 30-35 ml;
- Salt - to taste;
- Butter;
- Parsley;
- 1 tomato.
Cooking method:
Beat eggs with milk and salt to taste. Wash the greens and finely chop. Wash the tomato and cut into cubes or thin slices. If you don’t want skins to come across in the omelette, you can remove the skin from the tomato in advance by scalding it with boiling water. Place tomatoes and herbs in a bowl with the egg mixture. Mix everything so that the ingredients are evenly distributed. Melt the butter in a frying pan and pour in the omelette mixture. Cook over low heat under a closed lid with a hole (so that excess moisture evaporates). As soon as the top thickens, turn off the heat and cut the omelette with tomatoes into portions.
Recipe 2: Omelette with tomatoes and broccoli
An omelette with tomatoes and broccoli turns out even tastier, juicier and healthier. Broccoli goes well with tomato and delicate milk-egg mixture.
Required ingredients:
- 3-4 eggs;
- Milk - 50-60 ml;
- Salt - to taste;
- 1 large or 2 small tomatoes;
- Broccoli florets (frozen or fresh) - several pieces;
- Butter for baking.
Cooking method:
Lightly boil the broccoli florets in boiling salted water. Drain in a colander, let the water drain and cool. Too large inflorescences can be cut into 2-3 parts. Wash the tomatoes and cut into circles or semicircles. Beat eggs with milk and salt. Grease a baking dish with a thick layer of butter and place first the tomatoes, then the broccoli. Pour the egg mixture over the vegetables and bake in the oven at 180-200 degrees. If desired, the omelette with tomatoes and broccoli can be sprinkled with grated cheese 5 minutes before the end of cooking.
Recipe 3: Omelette with tomatoes, sausage and cheese
The classic combination of ingredients in omelettes and scrambled eggs is tomatoes, sausage (or sausages) and cheese. All ingredients combine perfectly with each other, resulting in a very tasty, satisfying and aromatic dish.
Required ingredients:
- 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;
- Butter.
Cooking method:
First cut the sausage into circles, then cut each circle into quarters. Cut the tomato into small cubes. Break the eggs into a bowl, pour in the milk and beat thoroughly, add salt and pepper to the mixture to taste. Melt the butter in a frying pan, first add the sausage and fry for 2-3 minutes, then add the tomatoes to the sausage and simmer all together over low heat for about three minutes. Excess liquid from the tomatoes should partially evaporate. Pour the milk-egg mixture over the ingredients and sprinkle with grated cheese. Cook over low heat with a lid with a hole in it until fully cooked.
Recipe 4: Omelette with tomatoes in a slow cooker
You can also cook a delicious and fluffy omelette with tomatoes in a slow cooker. All you need to do for this is prepare all the ingredients and place them in a multicooker bowl. The kitchen appliance will take care of the rest.
Required ingredients:
- 6 eggs;
- 100 g ham;
- 1 bell pepper;
- 1 tomato;
- Salt, ground black pepper - to taste;
- 180 ml milk;
- Green;
- Olive oil.
Cooking method:
Wash the vegetables, remove the seeds from the pepper, cut the tomato and pepper into cubes or thin slices. Pour a little oil into the multicooker bowl and place the chopped vegetables. Set the “Baking” mode and cook for 6-7 minutes. Chop the greens, cut the ham into cubes or cubes. Break the eggs into a bowl, add milk and stir (but do not beat). Season the mixture with pepper and salt, add herbs and lay out the ham. Mix all ingredients with a fork. Open the multicooker and carefully pour in the mixture. Also carefully mix with the vegetables and leave to cook in the “Baking” mode for another 15 minutes.
Recipe 5: Omelette with tomatoes and arugula
Another delicious dietary dish that can be prepared for breakfast. Omelette with tomatoes and arugula is a successful combination of juiciness, freshness and benefits in one dish.
Required ingredients:
- 1 ripe tomato;
- Eggs - 2 pcs.;
- Hard cheese - 50 g;
- Olives - several pieces;
- Pepper mixture;
- Milk - 80 ml;
- Arugula - a small bunch;
- Butter - 2 tbsp. l.;
- 15 ml vegetable oil;
- Salt - to taste.
Cooking method:
Cut the tomatoes into thin semicircles. Grate the cheese, rinse the arugula, dry it and tear it with your hands. Break the eggs into a deep bowl, beat a little, pour in the milk, season with a mixture of peppers and salt to taste. Whisk the mixture. Heat vegetable oil in a frying pan, add butter and melt. Add the tomatoes and fry for about 45 seconds. As soon as the tomatoes give juice, add the arugula and fry for another half a minute. Mix tomatoes and arugula and pour over egg mixture. Reduce heat, cover the pan and cook for 2-3 minutes. Sprinkle the omelette with tomatoes and arugula with grated cheese and cook for a few more minutes. Serve the omelette with halved or pitted olives and hot toast.
— So that the omelette with tomatoes does not burn and has a nice golden crust on the bottom, the heat should be minimal;
- Any tomatoes will do: greenhouse tomatoes, and slightly unripe ones, but the tastiest omelette will be made from vegetables from the garden;
— If you fry the tomatoes first, you need to let the liquid simmer a little, otherwise the omelet will turn out too watery.
Text: Evgenia Bagma
Don't know what to cook for breakfast? It couldn't be easier - an omelette with cheese and tomatoes! It's simple, tasty, satisfying and elegant at the same time.
Let's diversify the usual omelet
The recipe for an ordinary omelet can be easily varied by adding ingredients that you can always find in the refrigerator - tomatoes and cheese. Omelet with cheese and tomatoes much more nutritious, satisfying and tasty, but, nevertheless, the process of its preparation remains just as simple and fast.
Omelette with cheese and tomatoes - recipes
Omelet with cheese and tomatoes.
Ingredients: 4 eggs, 150g cheese. 2 tbsp. butter, 3 tomatoes, green onions, salt.
Preparation: pour boiling water over the tomatoes, peel them, cut the tomatoes into pieces, fry in butter, place the tomatoes on a plate. Beat eggs with salt, add chopped green onions, grated cheese, mix. Melt the remaining butter in a frying pan, return the tomatoes, pour in the egg mixture, and bake over low heat for 5-7 minutes. Decorate with greens.
Florentine style omelette with cheese and tomatoes.
Ingredients: 6 eggs, 500g canned tomatoes, 2 cloves of garlic, 1 bunch of herbs, basil, butter, vegetable oil, 200g cheese, salt, pepper.
Preparation: chop and fry the garlic in vegetable oil until golden brown, remove the garlic, place the tomatoes, pureed through a sieve, in a frying pan, add salt and pepper, add chopped basil and parsley, heat for 15 minutes. Beat eggs with salt, fry a thin omelette in butter, use the whole mixture. Roll each omelette, cut into thin noodles, pour over tomato and herb sauce, heat for a few minutes, serve hot, sprinkled with grated cheese.
Omelet with cheese and tomatoes and potatoes.
Ingredients: 4 eggs, 200g potatoes, 150g tomatoes, 100g cheese, herbs, salt, pepper, vegetable oil.
Preparation: cut the tomatoes into cubes, grate the cheese on a coarse grater, peel and grate the potatoes on a fine grater, chop the herbs, beat the eggs. Add tomatoes, cheese, herbs, potatoes, salt and pepper to the eggs. Pour the mixture into a frying pan greased with vegetable oil, close the lid, and fry over medium heat for 10-15 minutes.
For an omelet with cheese and tomatoes, serve white bread croutons fried in olive oil, fresh vegetables and herbs, fried slices of ham, and sauce.
A tasty and nutritious omelette with tomatoes is an almost perfect breakfast. It’s not for nothing that the classic English breakfast includes eggs and ham. Fried eggs for breakfast is always correct and it is in vain that some people ignore it.
When I read recipes for omelets typical of world cuisines, what I like most is that almost nowhere they recommend beating eggs for omelettes with a mixer. The generally accepted definition of an omelet is lightly beaten eggs fried in a pan.
Strictly speaking, an omelet is a dish of French cuisine; milk, water, flour, etc. are not added to it. For French chefs, the ability to cook an omelet is considered the beginning of mastery, as one of my friends says - first grade, second quarter.
French omelet (omelette) - fried in butter, fried until one side is browned and the other is thickened. And only then the omelet is rolled into a tube, less often folded into an “envelope” and served while it is hot. When frying, the pan must be open, otherwise the omelette will become fluffy, which is unacceptable.
In world cuisines, almost everywhere, there are “their own” omelettes. For example, Italian frittata, Bulgarian - I really love this dish, Italian omelette with mozzarella in the oven. Omelettes in world cuisines are a logical continuation of scrambled eggs.
I will even say that sometimes a seemingly trivial scrambled 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 incredibly tasty! Omelette is prepared, in the vast majority of cases, from chicken eggs.
But, an omelette made from chicken eggs is always delicious, and most importantly - fast, an ideal morning meal. Let's forget for a second that a classic omelette is without milk, and without anything at all, and prepare an omelette with tomatoes and cheese, adding a little herbs.
Omelette with tomatoes. Step by step recipe
Ingredients (1 serving)
- Eggs 3 pcs
- Milk 100 ml
- Tomato 1 piece
- Dill 2-3 sprigs
- Parmesan 50 gr
- Vegetable oil 2 tbsp. l.
- Ground black pepper (multi-colored), salt Spices
- When planning to cook an omelet with tomatoes, you need to understand that the eggs must be extremely fresh. Ideally, the eggs should be directly laid the day before by a domestic chicken. But this is a dream. Buy fresh dietary eggs, the shelf life of which is no more than one week.
Eggs, vegetables, cheese and milk
- 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.
Mix eggs with milk and beat lightly
- Heat vegetable oil in a frying pan and let it heat up. Reduce heat to below medium. Using a regular fork, gently whisk the milk and eggs until the mixture reaches a smooth consistency. You don’t need to try too hard, just mix the eggs and milk well, it’s not difficult.
- Pour the milk-egg mixture into the frying pan. Continue to try not to touch the omelette - it will fry without outside help.
Fry the omelette in oil and pepper
- You can scald a tomato with boiling water and remove the skin and seeds. But, in order not to complicate the process, just cut the tomato into thin slices. Arrange tomato slices over half of the omelette. The second half needs to remain empty. I recommend not putting the filling on the very edge of the omelette; leave a strip 2-3 cm wide along the edge.
- Dill greens, only sprigs without rough stems, chop very finely and place on top of the tomatoes.
Arrange the chopped tomato and sprinkle with herbs
- Continue frying the omelet with tomatoes for another 1-2 minutes. Then sprinkle the omelette with finely grated Parmesan.
Sprinkle the omelet with Parmesan
- After 1-2 minutes, as soon as the cheese has melted a little, fold the omelette with tomatoes in half, with the filling inside.
Omelette with tomatoes For breakfast - a healthy and satisfying dish. Prepare it in minutes and get the necessary amount of nutrients for the whole day. After all, the right ideal breakfast will give your body energy and you will be in a good mood throughout the day.
We have selected several delicious tomato omelet recipes for you, choose the right option for yourself and prepare the perfect breakfast for your family.
Omelet with tomatoes and cheese, recipe in a frying pan
Ingredients for 4 servings of omelette with tomatoes:
- 2 large tomatoes,
- 6 chicken eggs,
- 70 ml mineral water or low-fat milk,
- 1 tbsp. spoon of flour,
- salt,
- ground black pepper to taste,
- grated cheese.
Omelette with tomatoes in a frying pan:
- To prepare an omelette with tomatoes, beat eggs with mineral water or low-fat milk (or just boiled water), add salt and a tablespoon of wheat flour. Mix the egg-milk mixture thoroughly.
- Pour the egg mixture into a heated frying pan greased with vegetable oil. Cover the frying pan with a lid so that the mixture bakes but does not burn; reduce the heat to low.
- When the omelette 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.
- Place slices of tomatoes on top of the omelette, sprinkle with grated cheese and a little dill. Leave the omelette with cheese and tomatoes in the frying pan on the stove for a while longer until the cheese is completely melted.
Omelette with fresh tomatoes, recipe
Ingredients for marinade:
- 1 tbsp. spoon dark balsamic vinegar,
- fresh basil leaves or dill.
Not everyone likes stewed tomatoes; many only eat them fresh. This recipe is for such people. To make an omelette with fresh tomatoes, prepare the omelette mixture according to the first recipe.
While the omelette is baking from below, cut the tomatoes into small slices, place in a bowl, mix with vinegar, salt and pepper. You can drizzle the tomatoes with olive oil. Leave the pieces to marinate for a few minutes.
When the omelette 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 cook until done. Transfer the omelet to plates, place lightly pickled tomatoes on top, sprinkle the dish with basil leaves, and you can serve the omelet with tomatoes for breakfast or dinner.
Omelette with tomatoes in a frying pan
Ingredients:
- chicken eggs - 3 pcs
- tomato - 1 pc.
- salt, black pepper
- green onions
Recipe:
- stew tomatoes
- break the eggs
- mix, season with salt and spices
- serve garnished with onions
Preparation:
- First of all, we need to heat up the water for the tomatoes to scald them.
- Place the tomatoes in boiling water for a minute.
- We take them out of the water and make an incision crosswise. The skin will begin to come off on its own. We'll help her a little with our fingers and take it all off :))
- We cut the vegetable into fairly small pieces and send it to a heated frying pan, to which you can add butter, but not much.
- Simmer everything until the vegetables soften and lose their freshness. Salt and pepper. I also added some oregano. Also at this stage you can check everything for the balance of sour and sweet and add a little sugar, but I did not do this.
- At the final stage, break the eggs into the frying pan and begin to constantly stir the contents. If necessary, add more salt.
- Serve, garnished with greens. Everything is ready!
You will say that it is somehow quite simple! Believe me, if it weren’t so tasty, I wouldn’t post this recipe on my blog. Bon appetit everyone!
Omelette with tomatoes and sausages
Ingredients:
- eggs 4 pcs
- tomatoes 1 piece
- sausages 2 pcs
- vegetable oil 3 tbsp. spoons
- hard cheese Gouda 50 g
- salt and black ground pepper
Preparation:
- 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 the hard cheese onto a coarse grater. - Beat eggs with salt and black pepper, add grated cheese and mix.
- Heat a frying pan with vegetable oil and add tomatoes and sausages.
Pour the egg mixture over the top in an even layer. - Fry the omelette with tomatoes and sausages over low heat, covered, until the mixture thickens.
There is no need to turn the omelette to the other side. - Transfer the finished omelette with tomatoes and sausages to a plate.
If desired, the omelet can be sprinkled with your favorite herbs to taste.
Omelet with tomatoes and Parmesan in a frying pan
Required ingredients:
- egg – 3 pcs.;
- tomato – 1 pc.;
- milk – 100 ml;
- parmesan – 50 g;
- fresh herbs - 2-3 branches;
- butter – 1 tbsp. l.;
- salt and spices - to taste.
Cooking process:
- So, beat the eggs into a deep container, add a pinch of salt and milk. Beat the ingredients thoroughly with a fork. Place a piece of butter in a frying pan and melt, pour in the whipped mixture and cook over medium heat.
- While one side of the omelet is frying, pour boiling water over the tomato and remove the skin, remove the seeds, and finely chop the pulp. Next, chop the greens and place them on top of the omelette; when the mixture thickens and the bottom is fried, place the tomatoes on top.
- Continue cooking 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. The tomato omelette is ready, serve hot.
Italian omelette with tomatoes in a frying 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:
- Rinse the tomatoes and cut into cubes. Fry the tomatoes and basil in olive oil for about five minutes.
- While the tomatoes are cooking, beat the egg with milk, sprinkle with spices and salt, add chopped herbs.
- Pour the resulting mixture into the frying pan with the tomatoes, cover with a lid and cook over low heat for about five minutes. Serve the omelet hot.
Omelet with tomatoes and sour cream in a frying pan
Required ingredients:
- egg – 12 pcs.;
- onions – 1 pc.;
- tomato – 3 pcs.;
- fat sour cream or creme fraiche - 1 tbsp. l.;
- butter – 1 tbsp. l.;
- fresh basil – 3-4 leaves;
- ground black pepper and salt - to taste.
Cooking process:
- Pour boiling water over the tomatoes, remove the skins and cut into large pieces. Peel and chop the onion fairly finely, chop the basil. Pour olive oil into a frying pan and fry the chopped onion until golden.
- Then add chopped tomatoes, spices, salt and basil. Cook until the liquid has evaporated. Separately, beat the eggs with sour cream in a container, cool the fried vegetables slightly and add to the egg mixture.
- Clean the pan and heat the butter with one tablespoon of olive oil. Now pour the egg mixture into the pan and cook over high heat for four minutes. Move the set edges towards the center with a spatula, the omelette should turn out moist. Read more:
Omelet with tomatoes and pita bread in a frying pan
Required ingredients:
- egg – 4 pcs.;
- tomato – 1-2 pcs.;
- milk – 100 ml;
- suluguni cheese – 100 g;
- lavash – 1 sheet;
- vegetable oil;
- greens - to taste;
- salt and spices - to taste.
Cooking process:
- First, let's prepare the ingredients. Roll the pita bread into a tube and cut into thick strips. Pour vegetable oil into the frying pan and start frying the pita bread until crusty.
- Grate the suluguni, beat in the eggs and pour in the milk. Whisk until smooth, add salt and pepper to taste. Cut the tomatoes into slices and add them to the frying pan with the lavash.
- Pour the egg mixture over the ingredients, cover with a lid and cook the omelette with tomatoes and pita bread for ten minutes. At the end of cooking, add chopped herbs.
Bon appetit.
