Cheese and tomato omelette

Name: Cheese and tomato omelette - Axenia N.
Ingredients: 4 eggs; 2 green onions; 1 piece of homemade sausage; 1 tomato; 100 g of salted cow cheese; salt and pepper to taste; 2 tablespoons of oil

Appetizers - Cheese and tomato omelette by Axenia N. - Recipia

The cheese and tomato omelet is perfect when you want something warm and filling without spending too much time in the kitchen. It starts with a bit of homemade sausage and green onions, followed by the addition of beaten eggs. Once the omelet sets on one side, it is flipped using a plate to cook the other side as well. Finally, crumbled salty cheese is sprinkled on top, along with diced tomatoes. It is best served warm, when the cheese is still pleasant to taste and the tomato remains fresh. Quick Info Total time: not specified in the original recipe; preparation is quick Preparation time: not specified Cooking time: not specified Servings: not specified; the quantity can be divided based on portion sizes Difficulty: easy Recipe type: breakfast, rustic omelet Ingredients 4 eggs 2 green onions 1 piece of homemade sausage 1 tomato 100 g salty cow cheese Salt, to taste Pepper, to taste 2 tablespoons of oil The cheese is added at the end, on top of the cooked omelet. Since it is salty, it’s best to add a little salt to the eggs and adjust only if necessary. Preparation method 1. Prepare the ingredients Slice the green onions into rounds. Cut the homemade sausage into pieces suitable for sautéing. Dice the tomato and set it aside until the omelet is ready. Crumble or cut the salty cow cheese into small pieces so that it can be easily sprinkled over the omelet. 2. Sauté the sausage Put the 2 tablespoons of oil in a skillet and add the homemade sausage. Sauté it until it begins to brown slightly and releases its aroma into the pan. There’s no need to cook it separately, as it will continue to cook along with the eggs and onions. 3. Add the green onions Add the green onion rounds over the sausage and mix. Let them cook in the pan just long enough to soften slightly. The onions shouldn’t disappear completely in the mixture; it’s nice to still feel them in the final omelet. 4. Prepare the eggs Crack the eggs into a bowl and beat them with salt and pepper to taste. Keep in mind that the cheese and sausage may already be salty, so you don’t need too much salt at the start. 5. Pour the eggs into the skillet Pour the beaten eggs over the sausage and onions in the skillet. Tilt the skillet gently, if needed, so the eggs spread out evenly. Let the omelet cook until the bottom is set and the top begins to firm up. 6. Flip the omelet Place a plate over the skillet and carefully flip the omelet so that the uncooked side ends up in the skillet. It’s best if the plate covers the skillet well to reduce the risk of the omelet slipping out. Work carefully, as the skillet and oil are hot. 7. Finish cooking Let the omelet cook in the skillet until the other side is done. When it’s ready, slide it onto a serving plate. 8. Add the cheese and tomato Sprinkle the 100 g of salty cow cheese on top. Then add the diced tomato, distributing it as evenly as possible. The omelet is served warm. Why I make this recipe often This is a practical recipe for a heartier breakfast, especially when you have eggs, green onions, sausage, and a bit of cheese on hand. It’s prepared in just one skillet, and the tomato added at the end balances out the saltier and fattier ingredients. I also like that there’s no need to prepare separate sides or sauces. It can be cut directly on the plate and served while still warm. Tips and variations Tips For an omelet that flips more easily, the bottom needs to be sufficiently set before using the plate. If the eggs are still very liquid, the omelet may break during the flip. Use a skillet that allows the eggs to spread out in a suitable layer. If the skillet is too small, the omelet will be thicker and harder to flip. If it’s too large, it will be thin and more fragile. Don’t add all the salt without tasting or considering the other ingredients. The homemade sausage and salty cheese can significantly alter the final flavor. The tomato is added after the omelet is flipped onto the plate. This way, it retains its texture and doesn’t release too much water into the skillet. Substitutions If you don’t have salty cow cheese, this recipe can also be made with another type of cheese, but the taste and salt level will be different. The amount in the basic recipe remains at 100 g. The green onions can be used exactly as indicated in the recipe, sliced into rounds. There’s no need to replace them if you have the two stalks specified. Variations For a simpler version, you can keep the eggs, onions, cheese, and tomato and skip the sausage. However, in this case, the omelet won’t have the same rustic flavor and consistency. If you want the ingredients to be better distributed, you can cut the sausage into smaller pieces before sautéing. The steps of the recipe remain the same, but each slice of omelet will contain bits of each ingredient more easily. For a simpler presentation, you can leave the omelet whole on the plate and cut it into slices after adding the cheese and tomato. Serving ideas The omelet is served warm, as indicated in the recipe. The tomato and cheese are added on top immediately after flipping the omelet onto the plate. If you cut it beforehand, the toppings may spread more easily. It can be served as a breakfast or a quick meal. Since it already contains eggs, sausage, cheese, and tomato, it doesn’t need additional elements to be complete. Frequently asked questions Can the omelet be made without flipping it? The original recipe involves flipping the omelet with the help of a plate to cook the top side as well. If you don’t flip it, the top side may remain less cooked. For this variation, it’s important that the omelet is well set on the first side before flipping. When is the cheese added? The cheese is sprinkled on after the omelet is cooked and has been flipped onto the plate. It is not added to the eggs or placed in the skillet during cooking, according to the steps of this recipe. Is the tomato cooked with the eggs? No. The tomato is diced and arranged on top of the omelet at the end. This way, it remains a fresh addition and doesn’t contribute liquid to the skillet. How much salt should be added? The amount is not specified exactly and is added to taste. It is recommended to add it sparingly, as both the homemade sausage and the cheese can be salty. Can another type of sausage be used? The recipe is made with a piece of homemade sausage. You can use another sausage, but the final taste will be different, and the salt and fat levels may vary. Nutritional values The values are estimates and refer to the entire quantity prepared. It cannot be calculated precisely without the weight of the sausage and the nutritional information of the cheese. For the entire omelet, the estimate is about 1,200-1,500 kcal, depending on the sausage and the amount of fat it contains. Protein: approximately 65-80 g Fat: approximately 90-115 g Carbohydrates: approximately 15-25 g A significant portion of the fat comes from the sausage, cheese, eggs, and the 2 tablespoons of oil. Carbohydrates primarily come from the green onions and tomato. If you divide the dish into two servings, the values for one serving will be approximately half of the total estimate. Storage and reheating The omelet is best served warm, immediately after preparation. If there are leftovers, store it in the refrigerator in a sealed container and consume it as soon as possible. The tomato may release water after storage, and the texture of the omelet will not be as pleasant. For reheating, warm the portion carefully until it is hot again. Avoid overcooking it, as the eggs may become tough. If you know you won’t serve the entire omelet immediately, it’s better to add the tomato only to the portion being consumed, not to the entire quantity.

Cheese and tomato omelette

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