Tired of the classic omelet, then cook it with squash caviar, tomatoes and cheese. Ideal for a hearty breakfast for the whole family.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Ordinary omelets, fried eggs or scrambled eggs are sometimes boring. Then you want to add bright notes to the dish in order to get a spicy and interesting taste. In the morning dish, everything should be balanced, for example, an omelet with tomatoes, squash and cheese. Juicy tomato gives an interesting taste, cheese stretches and has an amazing aroma, and squash caviar wonderfully merges into the harmony of tastes. The dish is very easy and quick to prepare, while it turns out to be tasty and very peculiar. The omelet is nutritious, satisfying and delicious. It energizes, gives strength and vigor, which is very important in the morning.
For cooking, you will need affordable food, like eggs, which are always available in the house. Tomatoes and cheese are also frequent guests in our refrigerators. Well, squash caviar can be replaced with fresh squash. It so happened for me that after the winter there was only one can of conservation, and an omelet, there was a great solution for its disposal. To taste, the recipe for an ordinary omelet can be easily diversified, supplemented with any other products that can always be found in the refrigerator. For example, garlic, meat, mushrooms and other ingredients, but green onions, dill and other herbs will perfectly complement the ensemble of food with brightness.
- Caloric content per 100 g - 153 kcal.
- Servings - 1
- Cooking time - 10 minutes
Ingredients:
- Zucchini caviar - 100 g
- Tomatoes - 0, 5 pcs.
- Cheese - 50 g
- Eggs - 2 pcs.
- Salt - a pinch
- Vegetable oil - for frying
Step-by-step cooking of an omelet with tomatoes, squash and cheese:
1. Prepare all foods. Wash the tomato, pat dry with a paper towel and cut into half rings about 5 mm thick.
2. Whisk the eggs into a bowl, season with salt and stir with a fork until smooth. You do not need to whisk with a whisk, just stir the contents.
3. Grate the cheese on a medium grater. While the teeth of the grater are not important, the size of the cheese chips only affects the cooking speed. To make it melt faster and more, grate it on a fine grater, if you want to feel the pieces of cheese in the dish, use large teeth.
4. Heat vegetable oil in a skillet and add tomatoes. Fry them on one side over medium heat. Do not hold them for too long, otherwise they will soften and turn into an incomprehensible mass. Cook them for literally 2 minutes.
5. Turn the tomatoes over and immediately apply the squash roe on top, evenly spreading it over the entire area.
6. Pour the egg mass on top and sprinkle with cheese shavings.
7. Cover the pan with a lid, turn the temperature to moderate and cook the omelette until the eggs coagulate, ie. will be baked. Serve the finished food to the table immediately after cooking in a warm state. Such an omelet is not heated, but consumed directly from the pan.
See also a video recipe on how to make an omelet with tomatoes, sausage and cheese.
