Omelette with cheese and tomatoes
4 servings
60 minutes
Omelet with cheese and tomatoes is a refined dish of European cuisine that combines the tenderness of the egg mixture with the rich flavor of melted cheese and the freshness of juicy tomatoes. The roots of this recipe trace back to French gastronomy traditions, where omelet was considered an art, and its texture should be airy and soft. Baking in the oven allows the ingredients to unfold, while onions sautéed in butter add a subtle caramelized aroma to the dish. Such an omelet is perfect for a leisurely breakfast, light dinner, or exquisite brunch. Its creamy consistency and delicate taste make it an ideal complement to fresh crispy baguette and a glass of aromatic white wine. It is not just food — it is a sophisticated gastronomic pleasure that warms the soul from the first spoonful.
1
Beat the eggs, salt, pepper, and flour in a bowl.
- Chicken egg: 3 pieces
- Salt: to taste
- Ground red pepper: to taste
- Wheat flour: 2 tablespoons
2
Pour in the cream (milk can be used).
- Single cream 10% fat: 1 glass
3
Grate the processed cheese, add it to the egg mixture and stir.
- Processed cheese: 1 piece
4
Fry the onion in butter.
- Onion: 1 piece
5
In a baking dish, layer fried onions and sliced tomatoes. Pour the egg mixture over it. Bake in the oven at 180 degrees for 1 hour.
- Onion: 1 piece
- Tomatoes: 1 piece
- Chicken egg: 3 pieces
- Processed cheese: 1 piece
- Single cream 10% fat: 1 glass
