It is prepared easily and quickly, it turns out delicious and satisfying - an omelet with corn and tomatoes. Even if it's fall on the calendar, you can make such a nutritious breakfast. Step-by-step recipe with a photo. Video recipe.
An omelet with corn and tomatoes is a spicy dietary dish. Corn grains give the omelet a light, sweet flavor, which makes it possible to diversify your morning egg menu. For the recipe, use any corn grains: fresh, fresh-frozen, canned. In this recipe, fresh ears are taken, pre-boiled. An omelet is prepared in the oven, multicooker, double boiler, airfryer, microwave, steam, on the stove in a frying pan. The omelet mixture is kneaded without baking soda and baking powder. The richness of the dish is achieved by gently stirring the eggs with a fork, beating movements.
It turns out an omelet with corn and tomatoes cooked in a pan on the stove, tender and soft. But you can make it dietary by cooking it baked in the oven, airfryer, multicooker (baking mode) or steam in a double boiler, multicooker (steaming mode), microwave. The taste of baked and steamed dishes is different, but both are tasty, gentle, dietary and recommended for dietary and healthy eating. An omelet with corn and tomatoes is usually served hot for breakfast, but you can also serve it for a light dinner. Eat it deliciously with baked bran bread toasts, greased with olive oil.
- Caloric content per 100 g - 200 kcal.
- Servings - 1
- Cooking time - 15 minutes, plus time for boiling corn
Ingredients:
- Boiled corn - 1 ear
- Eggs - 2 pcs.
- Tomatoes - 1 pc.
- Salt - a pinch
- Vegetable oil - for frying
Step-by-step cooking of an omelet with corn and tomatoes, a recipe with a photo:
1. Before the start of cooking the omelet, boil corn in the microwave or on the stove, or bake in the oven. How to do this you can find step-by-step recipes with photos on the pages of the site. Then cool the cobs a little so as not to burn themselves and cut off the grains with a knife. To do this, press the knife as close to the cob as possible to cut off all the grains. I recommend boiling corn in the evening and making an omelet in the morning.
2. Wash the tomatoes, dry with a paper towel and cut into wedges. Take tomatoes that are fleshy, dense, not very juicy. Optionally, you can replace the tomatoes with red bell pepper.
3. Wash the eggs, break them gently with a knife and release the contents into a deep bowl. Season them with salt and black pepper if desired. If you are preparing a meal for children, then it is better to refuse pepper.
4. Stir the eggs with a fork until smooth. You do not need to beat them with a mixer.
5. Heat vegetable oil in a skillet and add corn kernels. Fry them over medium heat, stirring occasionally.
6. Add the tomatoes to the pan, fry them for no longer than 1 minute and cover the food with the egg mass.
7. Swirl the pan to spread the egg mass over the entire area. Turn the temperature on a little less than medium, cover the pan and cook the corn and tomato omelet for about 3-5 minutes until the eggs coagulate. Serve the food to the table immediately after cooking, sprinkle with finely chopped herbs if desired.
See also a video recipe on how to cook an omelet with tomatoes.
