Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients. Get eggs and milk from the refrigerator 15–20 minutes before the start of cooking — at room temperature they are better whipped, and the omelet is more air. Choose ripe but dense tomatoes without cracks and soft spots — they will retain the shape when baking and will not turn the omelet into a watery mass.
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Step 2
Wash the tomatoes under cold water water, then carefully dry with a paper towel. You can cut the fruits in different ways: large circles for beautiful laying on top, small slices or cubes for uniform distribution inside the omelet. If the skin of the tomatoes is tough, it should be removed: to do this to make a cross -shaped incision, pour the tomatoes with boiling water and immediately dip in cold water — the skin will easily be removed.
Put the finished pieces in a separate bowl and slightly sprinkle with a pinch of salt so that they release excess juice, then the omelet will be delicate and lush, and not watery.
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Step 3
Combine eggs in a deep bowl. Beat a whisk or mixer 2-3 minutes before the appearance of light foam. Trying not to overdo it — we do not need “hard” protein peaks, namely air mass. Salt and pepper to taste, you can add a pinch of dry herbs (for example, oregano or basil) to give aroma.
How to check the eggs for freshness?
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Step 4
Introduce sour cream into the egg mass and mix thoroughly with a whisk — it will make the omelet more delicate, velvet and add a light creamy taste. Add paprika.
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Step 5
Then pour the milk with a thin stream, mixing again carefully. The consistency of the mass should be liquid, but slightly thick due to sour cream.
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Step 6
Take a heat -resistant shape with a diameter of about 22 cm or a small ceramic baking dish. Lubricate the bottom and sides with butter — this will not only prevent adhesion, but also add a light milk aroma.
If desired, you can slightly sprinkle the bottom with breadcrumbs — the omelet will turn out with a light crust from below.
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Step 7
Put the prepared tomatoes on the bottom of the form, evenly distributing them. If you want a brighter taste — leave part of the circles for laying out from above.
Finely chop the greens (dill, parsley or basil) and sprinkle tomatoes with it — it will add aroma and make the dish even brighter.
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Step 8
Gently pour the prepared egg-milk mixture into the shape so that it evenly covers the vegetables. If some of the tomatoes float to the surface, this is normal, so the omelet will look more appetizing.
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Step 9
Grate hard cheese on a large grater and generously sprinkle on top. Heat the oven to 180 ° C. Put the form to the average level and bake an omelet with tomatoes and cheese in the oven for 25-30 minutes before raising and golden crust.
It is very important: the overall does not open the overall for the first 20 minutes, otherwise the omelet can settle and lose their splendor.
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Step 10
To let the finished omelet stand for 5 minutes in shape so that it cools down a little and “grabs” — it will be easier to cut it.
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Step 11
Omlet with tomatoes and cheese in the oven is ready. Carefully cut in portions, transfer to plates. Sprinkle with fresh herbs. The omelet is lush, juicy and fragrant. The cheese forms a blush crust, and tomatoes give the dish freshness and light sourness.
Bon appetit!
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