Omelet in Tomatoes (in the Oven)
by Editorial Staff
Healthy, tasty and beautiful are the main criteria for this dish. Isnβt that kind of breakfast you dreamed of? π The most difficult part of cooking is to scrape out the tomato pulp to make it look like a pot. Then itβs easy β we mix eggs with tomato pulp, fill tomatoes, sprinkle with cheese, and put in the oven. Omelet in tomatoes is very juicy, and melted cheese on top!
Ingredients
- Tomatoes β 3 pcs.
- Eggs β 3 pcs.
- Hard cheese β 60 g
- Milk β 1 tbsp
- Vegetable oil β 3 teaspoon
- Ground black pepper β to taste
- Salt to taste
- Fresh greens β 1 sprig
Directions
- Prepare food.
Choose large tomatoes so that it is convenient to fill them with an omelet mixture.
Turn on the oven, set the temperature to 180 degrees, so that it has time to warm up at the right time.
- Wash the tomatoes, cut off the tops. Using a teaspoon, gently remove the pulp to keep the walls intact.
- Grate the cheese on a coarse grater.
Beat eggs into a bowl, pour in milk, add salt and black pepper.
Stir with a fork. - Remove the liquid from the pulp of one tomato and chop finely. Add chopped tomato pulp to the omelet mixture.
-
Grease a baking dish with vegetable oil. Place the tomatoes in there and fill with the omelet mixture.
- Sprinkle with cheese on top.
-
Cook the omelet in tomatoes, with cheese, in the oven at 180 degrees for 20 minutes.
If the cheese turns red very quickly, and the eggs have not yet had time to set, then cover the dish with the tomatoes with foil and continue baking.
Transfer the tomatoes, scrambled eggs and cheese to a plate and garnish with sprigs of fresh parsley. Serve immediately until all the juice has run out onto the plate.
Enjoy your meal!
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