An omelet with milk with tomatoes and cheese is a great hearty breakfast dish. It is simple and quick to prepare. It turns out delicious and satiates well for a long time.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
An omelet is a great start to the day. The dish is rich in proteins, fiber and other nutrients. It is prepared in a very varied manner with a wide variety of fillings. Today we'll talk about how to make a Turkish omelet in milk with tomatoes and cheese. Although, if desired, the composition of the filling products can be changed according to your taste and preference. For example, eggplant, zucchini, greens, green peas, seafood, bacon, sausage, etc. will do.
To make the omelet a beautiful and tasty yolk with protein, you need to beat well, and fry the omelet in a heated thick-bottomed pan, which should be well heated. The fire should not be intense. Otherwise, the mass will simply stick and burn. Turn on a slow flame, and after 5-6 minutes, cover the omelet with a lid and simmer for a few minutes until fully cooked. Take your time to open the lid, let the dish brew for a richer taste.
You can pour a little flour into the egg mass, then the omelet will turn out to be denser and more satisfying. Instead of milk, you can use yogurt, sour cream, water, kefir, cream, katyk, broths. If you add powdered sugar to the egg mixture instead of salt, you get a sweet dish.
- Caloric content per 100 g - 153 kcal.
- Servings - 1
- Cooking time - 15 minutes
Ingredients:
- Eggs - 2 pcs.
- Tomato - 1 pc.
- Milk - 3 tablespoons
- Cheese - 70 g
- Vegetable oil - for frying
- Salt - a pinch
Step by step cooking Turkish omelet in milk with tomatoes and cheese:
1. Carefully break the eggs and pour the contents into a deep bowl. Use fresh eggs for the tastiest omelet. You can check their freshness as follows. Take the egg in your hand and shake it. If the contents are loose, then it is not fresh. The shell should be smooth without roughness or cracks. Air enters through small cracks and the contents of the egg dries up.
2. Pour milk into them and add a pinch of salt.
3. Stir with a fork until the mixture becomes a homogeneous consistency.
4. Eggs aside and start filling. Wash the tomato, pat dry with a paper towel and cut into small cubes.
5. Grate the cheese on a medium or coarse grater.
6. Put the frying pan on fire, add vegetable oil and heat. Screw the temperature down to medium and pour the egg mass.
7. While the eggs have not coagulated, sprinkle in half of the cheese shavings.
8. Then immediately place the tomatoes, placing them in the center.
9. Sprinkle the tomatoes with the remaining cheese.
10. Fold over one end of the omelet and cover the filling. Then do the same for the second edge. Cook the omelet over medium heat for a few minutes and cover with a lid. Simmer the omelet until the eggs are fully cooked.
You can also cook the omelet in a different way. Put the filling on one half of the omelet and cover with the other, you get a kind of cheburek. You can also add tomatoes with cheese to the omelette mass before frying and pour everything into the pan at once.
See also a video recipe on how to make a fluffy omelet with cheese and tomatoes.
