2020-08-13 / test@t

Omelet with tomatoes, onions and cheese

If you are missing a meaty meal for a super filling breakfast in this omelette, add fried bacon or brisket to these scrambled eggs - along with onions.

Omelet with tomatoes, onions and cheese
  • 5-6 eggs, size C0
  • 100 g of salted dry cheese
  • 3 tbsp. l. heavy cream
  • 1 large bovine heart tomato
  • 1 medium onion
  • 2-3 st. l. ghee
  • freshly ground black pepper


Step 1
Peel the onion and cut into thin quarters of rings and cut the tomatoes into large slices. Grate the cheese on a fine grater.
Step 2
Heat the oil in a 24-26 cm non-stick frying pan, add the onion, fry over medium heat for 3-4 minutes.
Step 3
Meanwhile, beat the eggs and cream until smooth, but not foamy. Pepper, add cheese and stir.
Step 4
Put the tomatoes in the pan, fry for 1 minute. from each side.
Step 5
Pour the egg-cheese mass over the tomatoes and onions. First 30 sec. do nothing - let the eggs grab from below. Then begin to gently move the set egg mass with a spatula, allowing the liquid to drain into the hot skillet.
Step 6
When the eggs are almost cooked, but the surface is still damp, turn off the heat, put the lid on the pan and leave for 2-3 minutes. In the meantime, preheat the plates. Serve hot.
See more