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.

Ingredients

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-BY-STEP COOKING RECIPE

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.

Cooking time

20m

Servings

Catalog