An omelet with bacon, onions and tomatoes will delight lovers of various flavors combined in one dish. Making such an omelet is a simple matter. Among other things, this is a quick and tasty breakfast.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Omelet is a popular, hearty and tasty dish in almost every national cuisine around the world. It is perfect for a quick breakfast, dinner or just a snack. In general, an omelet is a familiar dish that can be prepared in different interpretations, adding and changing various ingredients. It will still be satisfying, tasty and fast. Today I present a recipe for an omelet with lard, onions and tomatoes. Of course, everyone can cook it, because at first glance, it seems that there is nothing complicated here. He warmed up the frying pan, poured oil, fried vegetables, drove in a few fresh eggs and you're done. Although, in fact, there are some generally accepted rules and regulations that usually no one pays attention to.
An omelet made from eggs and spices lightly mixed with a fork is actually considered a popular dish called scrambled eggs. This is a traditional, simple and versatile English breakfast. One or two fried mixed eggs are great with many foods, making the dish more nutritious and satisfying. By the way, fried bacon gives additional satiety and at the same time calorie content. For a more dietary meal, you can cook the dish in vegetable or olive oil.
- Caloric content per 100 g - 187 kcal.
- Servings - 1
- Cooking time - 10-15 minutes
Ingredients:
- Eggs - 3 pcs.
- Onions - 1 pc.
- Tomato - 1 pc.
- Lard - 50 g
- Salt - a pinch
Step-by-step preparation of an omelet with lard, onions and tomatoes:
1. Peel the onions, rinse and chop into half rings or cut into cubes. The method of slicing is not important, so be guided by your taste.
2. Combine eggs with salt in a small, deep container.
3. Stir the contents with a fork until the food becomes a homogeneous mass.
4. Wash the tomato, pat dry with a paper towel and cut into large pieces. Do not chop it too finely, otherwise it will release a lot of liquid when frying, which will make the omelet too watery.
5. Cut the bacon into slices and place in a frying pan, which is placed on the stove, turning on medium heat. It is advisable to take a thick-bottomed pan, a cast-iron pan is ideal.
6. Lightly fry the bacon, so that it melts a little and gets a golden brown crust.
7. Put the chopped onions into the frying pan to the bacon. Stir and cook over medium heat until golden brown.
8. Then put the tomatoes in the pan.
9. Stir and continue cooking for another 5 minutes.
10. Then pour the egg liquid over the food in an even layer. Fry the food over medium heat until the eggs coagulate. Stir the contents of the pan if desired. Eggs are cooked no longer than 5 minutes. Therefore, make sure that they do not burn. Serve the finished dish to the table immediately after cooking, because It is not customary to cook scrambled eggs for future use.
See also a video recipe on how to cook scrambled eggs with onions and tomatoes.
