Omelet is a remarkable dish for its simplicity, speed of preparation and delicate taste. When time is running out, he often helps out. Today I propose a step-by-step recipe with a photo of a closed omelet with semolina, tomatoes, cheese and herbs. Video recipe.
How important it is to start your day right: get up on that foot, be the first to shower, carve out a few minutes for a cup of coffee and eat, and even cook, a delicious breakfast. Egg dishes often solve the problem of “what to eat”. In addition, at the first meal, you still need to get a portion of a good mood. You can make an omelette without complications and in a minimum amount of time. This is a morning classic that can be prepared as an independent dish, or so that the eggs are not boring, add a variety of foods to them. For example, you can add some kind of filling to the dough or wrap the additives in the finished omelet with an envelope.
Today we will prepare a hearty and very healthy closed omelet with semolina, tomatoes, cheese and herbs. It is prepared very easily, and most importantly, you can vary it with it for every taste. The large amount of protein in eggs, combined with healthy vitamins and minerals in vegetables and the satiety of semolina, make a covered omelette delicious and healthy dish. The offered filling is not the only one or the most delicious. It's just that I ended up with such a set of products in the refrigerator. But you can get creative and make your breakfast even more delicious by adding seafood, cauliflower, boiled fish, zucchini, meats and more.
See also how to make a pepper omelet in the oven.
- Caloric content per 100 g - 89 kcal.
- Servings - 1
- Cooking time - 20 minutes
Ingredients:
- Eggs - 2 pcs.
- Semolina - 1 tsp
- Salt - a pinch
- Vegetable oil - for frying
- Greens - a few twigs
- Cheese - 50 g
- Drinking water - 2 tablespoons
- Tomatoes - 1 pc.
Step-by-step preparation of a closed omelet with semolina, tomatoes, cheese and herbs, a recipe with a photo:
1. Place eggs in a deep container and pour in drinking water. To make the omelet more satisfying, you can use milk or sour cream instead of water.
2. Add semolina and a pinch of salt to the eggs.
3. Stir with a whisk to distribute the food evenly. Leave the mixture for 5-10 minutes, so that the semolina swells a little. If you have free time, you can endure the mass for longer. This will help the groats spread better.
4. Wash the tomatoes and cut into half rings. Chop the washed greens. Cut the cheese into strips, cubes or grate on a coarse grater.
5. In a skillet, heat the vegetable oil and pour the egg mass.
6. Make the heat slow to cook the eggs slowly. While the omelette is still liquid, quickly spread the filling onto one half of the pancake. Put the cheese in first, because it will melt and help to combine foods better.
7. Place the tomato rings on the cheese and salt them a little.
8. Sprinkle the tomatoes with chopped herbs on top.
9. Place the sliced cheese on top of the greens. That is, the cheese should be the first and last layer, regardless of the filling. It plays a connecting role between products.
10. Lift up the free edge of the omelet and cover the filling with it.
11. Close the pan with a lid and continue to cook the covered omelet with semolina, tomatoes, cheese and herbs for 5-7 minutes, until the cheese melts and the eggs are fried. Serve the finished dish to the table immediately after cooking, since it is not customary to cook it for future use.
See also the video recipe on how to make a closed omelet with ham and cheese.
