Omelet with tomatoes and croutons

Table of contents:

Omelet with tomatoes and croutons
Omelet with tomatoes and croutons

The familiar and boring scrambled eggs can be transformed by adding tomatoes and brown bread croutons. The dish will be more satisfying and nutritious.

Ready omelet with tomatoes and croutons

Recipe content:

  • Ingredients
  • Step by step cooking
  • Video recipe

Omelet is a native French dish that was previously prepared with eggs, flour and water. In those years, many people liked the food and began to include it in the menu of the royal dinners. Since that time, the recipe for the classic omelet has not changed much, but the composition of the dishes has varied. Some began to use milk or sour cream instead of water, others add ham and cheese, and still others cook with fried bacon or bacon. Only eggs remained unchanged. But in any case, this dish remains very tasty, in any interpretation. Today we will learn how to cook non-trivial scrambled eggs, where tomatoes and bread will be present as ingredients. Let's master this recipe, it is very tasty!

This dish will be a great breakfast for the whole family. Preparing an omelette is quick and easy. In addition, eggs saturate for a long period and have a beneficial effect on brain activity, but tomatoes improve the metabolism in the body. When preparing this omelet, do not use a mixer, only a whisk or even a fork. If the egg is beaten into a foam, then it is guaranteed to fall off after cooking. Do not overcook the omelet on the stove, otherwise a fried crust will form around the edges. Take any tomatoes, even half-ripe and greenhouse ones will do. Juicy vegetables are preferred, though.

  • Caloric content per 100 g - 195 kcal.
  • Servings - 1
  • Cooking time - 10 minutes


  • Eggs - 2 pcs.
  • Tomatoes - 1 pc.
  • Black bread - 100 g
  • Vegetable oil - for frying
  • Salt - a pinch
  • Drinking water - 2 tablespoons

Step-by-step preparation of an omelet with tomatoes and croutons:

The bread is diced

1. Cut the bread into cubes with sides of about 1, 5 cm. Although you can cut it into bars or strips. The cutting method is not important.

The tomatoes are sliced

2. Wash the tomatoes, pat dry with a towel and cut into 5 mm rings.

Eggs are poured into a bowl

3. Beat eggs into a bowl, add salt and pour in 2 tablespoons. drinking water.

The eggs are stirred

4. Whisk the eggs until smooth, so that the white and yolk mix.

Bread dried in a pan

5. Dry the bread in a dry skillet. Once cooked, it will enrich and saturate the egg mixture.

Note: You can use yesterday's dry bread for scrambled eggs. Diced toast or pre-made croutons are also good options. And the croutons themselves can be from any bread: wheat, rye, loaf.

The tomatoes are fried

6. Remove the bread from the pan, add vegetable oil and heat. Add the tomatoes and fry for 1 minute over medium heat.

Croutons added to tomatoes

7. Flip the tomatoes over to the other side and lay out the toasted bread crumbs.

Eggs are poured into the pan

8. Immediately pour the egg mixture into the skillet.

Eggs are poured into the pan

9. Swirl the pan to spread the egg mass evenly over the entire surface.

Omelet is cooked on the stove under the lid

10. Place the pan on the stove, cover with a lid, set to medium heat and cook the omelet for 5 minutes until the egg mass has completely coagulated. Serve the omelet in a skillet to keep it warm longer. If desired, drizzle with sauce or cheese shavings before serving.

See also a video recipe on how to make an omelet with onions and croutons.

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