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 may 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 cut the tomatoes (cutting out the stalks) 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 includes 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
Omelette with tomatoes - very simple and quick, and most importantly - delicious dish for breakfast. 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;
- Black ground 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
In a slow cooker you can also cook delicious and fluffy omelette with tomatoes. 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 one dietary dish which 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 in a frying pan vegetable oil, put in the 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.
Gentle and very delicious omelette with tomatoes and herbs, which can be made with eggs or just egg whites, is a wonderful breakfast and a great start to the day. If you cook an omelette with ripe tomatoes covered, it will turn out very fluffy and airy.
And adding turmeric and fresh parsley, dill or basil to an omelette will not only decorate this dish, but also enrich your body with vitamins and microelements. The obvious advantages of an omelet with tomatoes and herbs are also the simplicity and speed of its preparation.
Recipe
Ingredients:
- 3 eggs
- 2 ripe tomatoes
- fresh herbs
- 0.25-0.4 cups milk
- 2 teaspoons flour
- 1-2 tablespoons vegetable oil
- pinch of salt
- a pinch of soda
- 0.5 teaspoon turmeric
How to cook an omelette with tomatoes and herbs
- Wash the ripe tomatoes, remove the base of the stalk, and cut the tomatoes themselves into circles about 1 cm thick. If the tomatoes are large, each circle can be cut in half.
- Break the pre-washed chicken eggs one by one into an enamel or glass container, lightly salt them and beat very well with a whisk or just a fork.
- Add turmeric (for a beautiful color) and a couple of tablespoons of milk to the flour, stir well so that there are no lumps. Then the received batter dilute with the remaining milk until a homogeneous consistency is obtained.
- Pour the milk into the egg mixture in a thin stream, stirring constantly, add a pinch of soda (the omelet will be fluffier), and mix everything.
- Pour a little refined vegetable oil into a heated frying pan, place chopped tomatoes in one layer and fry them on one side. If desired, you can add a little salt and pepper to the tomatoes.
- After 1.5-2 minutes, turn the tomato slices over to the other side. Beat the egg-milk mixture again and pour it over the fried tomatoes.
- Cover the pan with a lid and fry the omelette with tomatoes over low heat until done, about 4-5 minutes.
- While the omelette is frying, wash the fresh parsley (dill, basil), dry with a napkin and finely chop with a sharp knife.
- Place the finished omelette with tomatoes on plates and sprinkle with fresh herbs on top.
Photo 1. Sliced tomatoes
Photo 2. Eggs with milk
Photo 3. Omelette with tomatoes is ready
Cooking: on the stove in a frying pan. Cooking time: 15-20 minutes. Exit: 2 servings of omelet with tomatoes and herbs.
In a similar way you can prepare White omelette with tomatoes and herbs
The difference is that the protein omelet with tomatoes and herbs is prepared only from egg whites. To prepare two servings of this dish, the whites of four eggs must be separated from the yolks and then used for cooking egg white omelet with tomatoes and herbs according to the above recipe.
A protein omelet with tomatoes and herbs turns out to be less calorie and will delight those who do not want to gain weight and those who egg yolks contraindicated.
And unused egg yolks will not go to waste; they will go perfectly into dough, minced meat or batter for fish and vegetables.
Scrambled eggs are a common and beloved type of breakfast. The dish prepares very quickly, satisfies well, and if the eggs are supplemented with any vegetables, herbs and spices - classic breakfast will sparkle with new flavors. One common improvement on regular fried eggs is the tomato scrambled egg. We offer several recipe options.
The simplest scrambled eggs with tomatoes are prepared from a small set of ingredients and spices.
You can add spices to taste or use the composition given in the recipe:
- 2 eggs;
- 1 medium ripe tomato;
- a pinch of salt;
- a little ground pepper;
- any oil for frying;
- a pinch of dry ground garlic (optional).
First, prepare the tomato, remove the green remainder of the stem, cut into medium cubes and place in heated oil. Fry for three minutes, stirring. It is recommended to cover with a lid so that the vegetable softens well and all the juice does not have time to evaporate quickly.
The next step is to break the eggs over the tomatoes, add salt and sprinkle with spices. If you need to preserve the liquid yolk, fry for 2-4 minutes, lightly covering with a lid. If you like a frozen yolk, cover with a lid and cook over medium heat for 5-7 minutes.
With added onion
The onion adds some piquancy to the taste of regular scrambled eggs with tomatoes.
Scrambled eggs with tomatoes and onions are prepared according to the following recipe:
- small onion - 1 unit;
- medium red tomatoes - 2 units;
- eggs category C1 - 3 units;
- spoon of butter;
- salt and pepper to taste.
First of all, you need to prepare the vegetables: wash, peel the onion and cut into cubes measuring 5 by 5 mm, sauté in oil for 2-3 minutes, then add the chopped tomatoes. Continue cooking, stirring, for another 5 minutes. Finally, beat in the eggs so that they cover the vegetables, add salt and pepper, and cook until done.
Hearty scrambled eggs with tomatoes and chicken fillet
If you like a heartier breakfast than just scrambled eggs, we recommend trying the following recipe:
- 3 large eggs;
- 1 medium tomato;
- 200 g chicken fillet;
- 30 g sl. oils;
- a pinch of salt;
- a little pepper;
- a pinch of paprika;
- clove of garlic.
Finely chop the garlic and fry for a couple of minutes. During this time, we prepare the chicken - you can boil it in advance, then skip this step. If using raw meat, cut into small cubes and fry with garlic for 7-10 minutes, stirring until the cubes brown on all sides.
Beat the eggs into a separate bowl, add spices, beat with a fork, and pour in the contents of the frying pan. Cover with a lid for 5-7 minutes. Before serving, you can sprinkle with chopped green onions.
Just a note. Tomatoes taste best when they are pink or bright red. It is important that they are juicy - then breakfast will definitely be very tasty!
With added cheese
Tender and flavorful scrambled eggs are obtained precisely thanks to the cheese. Cheese can be used both hard, easily grated, and soft varieties.
The products used are the following:
- 2 eggs;
- 1 juicy tomato;
- a spoon of any oil;
- a pinch of salt;
- a little pepper;
- 50 grams of fresh dill;
- 50 grams of hard cheese;
- 30 grams of processed cheese (as for cheese soup).
Divide the tomato into several slices and fry. Break the eggs on top, let them “set” a little, sprinkle with chopped dill, salt and pepper. Top with cheese. Cook covered for 5-7 minutes. It is recommended to serve with a couple of toasts.
Just a note. Scrambled eggs with unfrozen yolks are much tastier served with toast. For taste, you can grate them a little with a clove of garlic.
How to cook in a slow cooker
In a slow cooker you can cook not only complex dishes, but also a quick scrambled egg for breakfast or a light snack.
It is prepared very simply:
- 2 cream or drop tomatoes;
- 2 eggs C1;
- salt, pepper;
- oil.
Pour a spoonful of oil into the multi-cooker container and turn on the “Heating” mode for 5 minutes. While the oil is heating, wash the tomatoes and cut into cubes. When the heating is over, put the vegetable in the oil, activate the “Stew” or “Fry” program for 5 minutes, cover with a lid. As soon as the time is up, beat in the eggs, add salt and pepper, and set the time for another 15 minutes.
In Georgian
For lovers spicy dishes You will love scrambled eggs cooked in Georgian traditions - with lots of spices and, of course, with a small portion of spice.
- 2 medium tomatoes;
- 3 eggs;
- small onion;
- 50 grams of fresh cilantro;
- the spoon is small;
- a couple of pinches of khmeli-suneli;
- a little salt;
- red pepper on the tip of a knife;
- a pair of green onions;
- 2 garlic cloves.
First of all, chop the peeled onion and chop the garlic. Fry in hot oil for three minutes. As soon as you smell the appetizing onion-garlic smell, add the diced tomatoes and cook everything together until a lot of juice appears and the tomato becomes very soft. Chop the cilantro, add, lightly salt, add half the spices, stir. Break the eggs on top, add a little salt again and sprinkle with the remaining spices. Chop the onions and sprinkle on top. Cover with a lid for a couple of minutes, then serve.
Just a note. If you fry in butter or ghee, the dish will be more aromatic and tender.
Original version with shrimp
If you have never tried to cook scrambled eggs for guests, this option will help you surprise and deliciously feed your friends.
- peeled shrimp - 400 gr;
- juicy tomatoes - 2 fruits;
- onion - 1 head;
- eggs - 4 units;
- soft cheese - 30 g;
- garlic - a couple of cloves;
- rosemary - a pinch to add a hint of flavor.
First, chop and fry the onion, after a few minutes add the tomato cubes and finely chopped garlic and rosemary, and add salt. Stirring, cook for ten minutes.
Beat in the eggs so that they completely cover the vegetables. We pierce the yolks so that they spread. We wait until the eggs are completely set.
Lay out the washed shrimp and distribute throughout the scrambled eggs. Cover with a lid for 2-3 minutes. Rub in the cheese and cover for a couple more minutes until the cheese melts.
When serving, you can garnish with chopped fresh herbs - just use a couple of sprigs.
Just a note. Fresh herbs can be added both during cooking and as a decoration for the dish. Scrambled eggs go well with dill and green onions.
With tomatoes and bacon
Many people are familiar with scrambled eggs with tomatoes and sausage. This is an option for an equally aromatic and satisfying breakfast, but with the addition of bacon.
- 2-3 eggs;
- 2 cherry tomatoes;
- 100 g bacon;
- pepper, paprika, salt, turmeric;
- oil.
Rinse the cherry tomatoes, cut into quarters, chop the bacon into medium strips. Fry the bacon first until a light crust appears on the strips, then add the cherry tomatoes, stir with a spatula, and after a couple of minutes pour in the eggs. Top the scrambled eggs with a little salt and season - use a small pinch of each spice. Serve with sweet and sour, garlic or soy sauce, homemade wheat crackers.
I really liked the recipe for this omelet, as it is different from all the others. Here, along with vegetables, milk and cheese are also used, making the omelette very tender and tasty. There is no need to pre-fry the vegetables at all, everything is mixed at once and that’s it healthy vitamins are saved. If you need to prepare an omelette for two servings, you should take into account the size of the eggs. I always use the largest eggs, 75 grams, so I use three eggs for two servings.
Ingredients for preparing an omelet with tomatoes and cheese in a frying pan.
Finely chop the greens, tomatoes and peppers. Cutting matters here, so everything is cut very finely. I had cuttings of young celery, but you can use one that is thicker. We use any greens that are available.
Mix the eggs in a bowl, whisking them lightly with a fork. Add salt to taste, you can also pepper.
Add milk and mix a little again. There is no need to beat anything.
Combine eggs with vegetables, mix.
Add chopped into small cubes hard cheese. An omelet with blue cheese that has mold is very tasty. Therefore, it is best to take a cheese that is richer in flavor and melts well.
Melt the butter in a frying pan and pour out the contents of the bowl. Fry with the lid closed until the surface of the omelette turns white. Then turn over with a long spatula and fry for another three minutes.
The omelette with vegetables is ready. It turns out very juicy.
Delicious and nutritious omelette with tomatoes - practically perfect breakfast. Not for nothing in . Fried eggs for breakfast this is always correct and it’s a shame 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 omelette is a dish French cuisine, milk, water, flour, etc. are not added to it. Among French chefs, the ability to cook an omelette is considered the beginning of mastery, as one of my friends says - first grade, second quarter.
French omelette(omelette) - fried on butter, fry 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.
The world's cuisines, almost everywhere, have their own 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 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! The omelet is prepared, in the vast majority of cases, from chicken eggs.
But, an omelette made from chicken eggs is always delicious, as well as, 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 g
- 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. homemade chicken. But this is a dream. Buy fresh diet eggs, the implementation period 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.
