Omelet with tomatoes: traditional breakfast. Nourishing and dietary omelets with tomatoes, cheese, mushrooms, ham, pita

Omelet with tomatoes: traditional breakfast. Nourishing and dietary omelets with tomatoes, cheese, mushrooms, ham, pita

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 tremulous culinary love.

Tomatoes add extra juiciness to the dish. It is this vegetable that most often forms the company of a traditional mixture of milk and eggs. Cooking an omelet with tomatoes is easy, and the recipe can be adapted for almost any occasion. The dish can be made light, nourishing, dietary, simple, complex, ordinary and even festive.

Omelet with Tomatoes - General Cooking Principles

Ingredients for the omelet with tomatoes can be ham, chicken breast, sausages, hard or soft cheese, bell peppers, greens, mushrooms, favorite spices. Instead of milk, you can use cream, sour cream and plain water. Omelet makers, the French, traditionally use water, and pieces of fresh flatbread are often added to the egg base.

You can cook a dish traditionally, in a frying pan, or in an oven, a slow cooker.

To make an omelet with tomatoes, the traditional ratio of eggs and milk is taken: you should take as much milk per egg egg as will fit in the half of the shell. The mixture is beaten with a whisk or a mixer, although some cooks get excellent lush omelets without any beating by simply mixing the ingredients.

Eggs break into a wide bowl, convenient for beating. If they are dirty, the shell should be washed with running water. Wash the tomatoes, cut the place of attachment of the stem and chop. Most often, tomatoes are fried in a pan until the juice evaporates, and then poured over an egg base. In this case, the vegetables should be cut into small cubes. If tomatoes are used as a substrate for an omelet, then they should be cut into slices. Cheese should be grated on a medium or fine grater. Bulgarian pepper wash, cut off the tail, cut partitions, remove the seeds. Mushrooms wash, dry and chop. Ham, sausage cut.

Omelet with Tomatoes and Hearty Cheese

A simple and very filling omelet with tomatoes has a dense, uniform structure due to the addition of flour. This dish is great to satisfy in the morning. The number of ingredients is indicated for two people.


• four larger eggs;

• 100 ml of milk;

• three medium tomatoes;

• 50 grams of hard cheese;

• wheat flour two spoons;

• oil for the pan.

Cooking Method:

Beat the eggs, whisk thoroughly.

Introduce flour and milk into the egg base, beat until smooth.

Salt and mix.

Cheese coarsely grate.

Chop juicy tomatoes with peel.

Heat the oil and fry the tomatoes for one or two minutes.

Gently pour tomatoes with a mixture of milk and eggs, cover tightly and fry on low heat for three minutes.

Sprinkle omelette with grated cheese, simmer another minute, and then serve.

Omelet with Tomatoes “Parisian Morning”

A fantastic, truly Parisian tomato omelet is cooked very simply. Onion and nutmeg add a spicy touch to the dish. It turns out very tasty, juicy and satisfying. A great start to the day after a romantic dinner.


• three eggs;

• medium bulb;

• two slices of fresh baguette;

• a slice of cheese (20-30 grams);

• big juicy tomato;

• pinch of nutmeg;

• tablespoon butter;

• some greens;

• pepper, salt.

Cooking Method:

Onions finely chop.

Cut the tomato into small cubes.

Chop the greens.

Finely grate the cheese.

Baguette break into small pieces or cut.

Dissolve the oil in a hot frying pan, fry the onion for a minute.

Add tomatoes to onion, fry for a minute or two.

Put the baguette into the vegetables, fry a little. Salt eggs, sprinkle with pepper to taste, add nutmeg and beat.

Put greens into the egg, mix.

Gently pour the egg base into the pan, mix a little with a fork.

Cover tightly and sharpen for two minutes over low heat.

Cover the omelet with cheese, cover with a lid, turn off the fire.

After a minute, when the cheese is melted, breakfast is ready.

Omelet with tomatoes and peppers in a slow cooker

The slow cooker allows you to bake a very lush omelet with tomatoes, which will not fall off after cooling. Tomatoes in company with ham and sweet pepper make the dish very juicy, fragrant and satisfying. These ingredients will be enough to feed three people with breakfast.


• six eggs;

• large tomato;

• oil for the pan;

• one hundred grams of ham;

• 50 grams of cheese;

• 150-180 ml of milk;

• salt;

• average Bulgarian pepper;

• some greens.

Cooking Method:

Peppers and tomatoes finely chopped.

Chop the greens.

Finely grate cheese.

Cut ham into small cubes.

Multicooker put on baking mode, drip a little oil in the bowl and put the vegetables.

Fry the tomatoes with pepper for seven minutes.

Beat the eggs in a wide bowl, trying to save one whole half of the shell.

Accurately calculate the amount of milk using the shell (this is the key to the omelet's pomp). On one egg will need the amount of milk from the half of the shell.

Pour milk into eggs, add greens, put ham and cheese.

Stir all ingredients with a fork, without beating.

Pour the mixture into the bowl, mix with a spatula, close the lid.

Continue baking for another fifteen minutes.

Omelet with Tomatoes and “Original”

The unusual taste of this variant of an omelet with tomatoes will be very popular with children. Thanks to semolina, the dish is dense and nourishing, while Bulgarian pepper and onions give it a savory flavor.


• four eggs;

• two tomatoes;

• average Bulgarian pepper; • medium bulb;

• a tablespoon of semolina;

• greens (optional);

• butter.

Cooking Method:

Finely chop the pepper.

Onions finely and finely chop.

Cut the greens with a knife.

Finely chop the tomato.

Heat the pan and fry the onions.

Put peppers, tomatoes and greens in the pan, stir and fry for another two minutes.

Break eggs, pour semolina, mix and leave for swelling for ten minutes.

Salt the egg mixture and whisk.

Pour the mixture into the pan, simmer for fifteen minutes on low heat.

Omelet with tomatoes and herbs under cheese coat

Beautiful, very tasty dish is prepared quickly and simply. A hearty, fragrant omelet with tomatoes turns out to be very tender, airy, and the cheese “coat” melts in your mouth.


• two eggs;

• five tablespoons of milk;

• 40 grams of cheese;

• half a tomato;

• a slice of bell pepper (optional);

• spices and pepper to taste;

• fresh greens;

• butter;

• salt.

Cooking Method:

Hard cheese very finely grate.

Add spices to the cheese, pepper, mix.

Chop the tomato.

Greens chop up.

Mix eggs with milk, salt and mix.

Put the greens and tomato in the mixture, mix again.

Pour the omelet base into the pan, immediately fill with cheese crumbs, tightly cover with a lid.

Stew on low heat for ten minutes. Do not remove the cover during extinguishing.

Omelet with tomatoes, suluguni and pita

Delicate suluguni and crunchy pita make an omelet with tomatoes into an incredibly tasty, delicate dish.


• four eggs;

• large tomato;

• one hundred grams of suluguni;

• greenery;

• half a cup of milk;

• one sheet of pita;

• butter.

Cooking Method:

One sheet of fresh pita bread roll up and cut into thin strips half a centimeter wide.

Heat the butter and fry the “noodles” of pita so that it becomes crispy.

Suluguni finely grate.

Greens chop up. Eggs and milk, beat, salt and pepper. If suluguni is salty, then salt is not necessary.

Cut the tomato into half-whelk and put on pita bread.

Gently pour the contents of the pan with egg mixture, cover and simmer for about ten minutes over low heat.

Sprinkle with chopped greens before the end of the quenching.

Omelet with tomatoes and cauliflower in the oven “Dietetic”

This variant of an omelet with tomatoes is very easy and tasty. The dish can be used for diet.


• six eggs;

• half a cup of milk;

• small onion;

• five cauliflower buds;

• two tomatoes;

• one Bulgarian pepper;

• salt;

• teaspoon oil.

Cooking Method:

Cabbage boil until half ready.

Chop the tomatoes.

Onions very finely chop.

Pepper cut into small squares.

Sprinkle chopped vegetables in oil and water.

Put the vegetables in a baking dish, oiled.

Heat the oven to 200 degrees.

Beat eggs, salt and milk.

Pour the vegetables with egg mixture.

Bake an omelet for 20 minutes.

Omelet with tomatoes, mushrooms and “Royal” ham

Exquisite, fantastic delicious omelet, cooked according to this recipe, can replace a full dinner for a family of four. Mushrooms, ghee, parsley will give the dish a savory aroma, and ham, flour and cheese - satiety.


• six eggs;

• 150 ml of milk;

• one big tomato;

• ten tablespoons of flour;

• one hundred grams of ham;

• two hundred grams of cheese;

• 400 grams of champignons;

• tablespoon of ghee;

• a bunch of parsley;

• vegetable oil;

• salt.

Cooking Method:

Beat the eggs with milk, flour and salt. Leave for five minutes.

Greens chopped.

Finely chop the tomato.

Mushrooms cut and fry in melted butter.

From the egg mixture in vegetable oil to bake omelet pancakes. Usually eggs are enough for ten omelets.

Ham and cheese cut into slices by the number of the resulting "pancakes". Slice a piece of cheese finely.

Put a spoonful of mushrooms, chopped tomatoes, a slice of ham and cheese on the omelette, sprinkle with parsley and roll them up.

Heat the oven to 200 degrees.

Put all the rolls in a greased form, cover with cheese.

Bake until cheese is melted.

Omelet with Tomatoes - Tricks and Tips & Tricks

  • To make the omelette airy, you can mix the mixture not with a whisk, but with a mixer. You can first beat the whites, and then put in them yolks, milk. Get a souffle.
  • Guaranteed to make a lush omelet if you cook it with a dessert spoonful of flour.
  • A more dietary version of an omelet is made only from proteins. Yolks can be used to make homemade mayonnaise.
  • A large amount of milk spoils an omelet. He will release a lot of liquid on the plate and instantly fall off.
  • If you add a tablespoon of sour cream to the omelet, the dish will have a wonderful creamy flavor.
  • After smearing the lid of the pan, where the dish is fried, with a piece of butter, you can get a more lush omelette.
  • Pour the egg mixture into a strongly heated frying pan. As soon as the omelette rises, the fire should be reduced to a minimum and baked. Ideal for frying cast iron skillet.
  • To make the dish more delicious and aromatic, you need to mix two types of butter when frying: butter and vegetable.
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