A delicious breakfast is the key to a good day. An omelet with milk with tomatoes and cheese is a tasty, healthy and satisfying dish, but the main thing is a real lifesaver when there is no time to cook for a long time! Step-by-step recipe with a photo. Video recipe.
An omelet with milk with tomatoes and cheese is a great option for a hearty and nutritious breakfast. Preparing quickly and easily. Eggs saturate for a long time and have a beneficial effect on brain activity. Tomatoes improve metabolism, and cheese replenishes the body with calcium. It's not for nothing that a classic English breakfast includes eggs. Fried eggs for breakfast are always the right thing to do, and they shouldn't be ignored by some.
- The generally accepted definition of an omelet is pan-fried eggs, lightly beaten with a fork rather than a mixer until fluffy.
- You can add milk, water, sour cream, yogurt, juice to the eggs in the omelet mass …
- For more satiety, flour can be added to the egg mass. But do not put too much of it, otherwise the omelet will turn out to be too dense.
- An omelet is fried, both in butter and vegetable oil.
- The omelet can be served by rolling it into a tube, folding it into an "envelope", cut into pieces or in a classic round shape.
- When frying, the pan must be open, otherwise the omelet will become fluffy, which is unacceptable.
- For omelet tomatoes, drill harder so that they keep their shape well and do not decay during heat treatment. Tomatoes that are not too ripe, but not green, work well.
- If the tomatoes are watery, then the liquid from them must completely boil off before you add the egg mass, otherwise the omelet will not taste good.
- Hard cheese can be replaced with mozzarella or feta cheese.
- To prevent the omelet from burning, it only needs to be cooked over low heat.
- A small fire will give the dish a delicious crust.
See also Cooking Milk Omelet with Zucchini and Cheese.
- Caloric content per 100 g - 198 kcal.
- Servings - 1
- Cooking time - 20 minutes
Ingredients:
- Eggs - 2 pcs.
- Tomatoes - 1 pc.
- Salt - a pinch
- Baking soda - small pinch
- Vegetable oil - for frying
- Milk - 30 ml
- Cheese - 30 g
Step-by-step preparation of an omelet in milk with tomatoes and cheese, a recipe with a photo:
1. Wash the tomatoes, dry with a paper towel and cut into rings 0.5 mm thick. Grate the cheese on a medium or coarse grater.
2. Wash the eggs, break the shells and pour the contents into a deep bowl.
3. Pour milk into the egg mass.
4. Then add a pinch of salt and baking soda.
5. Whisk the egg mixture until smooth.
6. Heat vegetable oil in a skillet.
7. Place the tomatoes in a skillet and fry them over medium heat for 1 minute.
8. Turn the tomatoes over and cover them immediately with the omelette mixture.
9. While the egg mixture is still running, sprinkle with cheese shavings.
10. Cook the milk omelet with tomatoes and cheese until one side is browned and the other thickens. Serve hot in the skillet as it will keep the cooked food warm longer.
See also a video recipe on how to make a fluffy omelet with cheese and tomatoes.
