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Photo of Stuffed Omelet with Cheesy Tomato by Inish Issac at BetterButter
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Stuffed Omelet with Cheesy Tomato

Dec-09-2018
Inish Issac
5 minutes
Prep Time
4 minutes
Cook Time
1 People
Serves
Read Instructions Save For Later

ABOUT Stuffed Omelet with Cheesy Tomato RECIPE

A Stuffed omelet, Cheesy tomato and glass of custard milk makes for one easy, satisfying healthy breakfast. There’s no excuses for skipping breakfast once you see these super-fast and simple recipes that can be prepared in 12 minutes.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • European
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 1

  1. CHEESY tomato Ingredients
  2. 1 tomato, cut to half
  3. 1 tbsp mozzarella cheese
  4. 1 tbsp cheddar cheese
  5. ½ tbsp semolina
  6. pepper
  7. STUFFED OMELET ingredients
  8. 1 large eggs
  9. 2 tbsp full cream milk
  10. 10 fresh spinach leaves
  11. ½ onion sliced
  12. 4 nos of mushrooms
  13. 1 thyme sprig
  14. 1 tablespoon extra-virgin olive oil
  15. freshly ground black pepper
  16. 1 tablespoon butter
  17. salt

Instructions

  1. CHEESY TOMATO Procedure: Cut the tomatoes to half and remove the seeds and juice. In a bowl mix both the cheese, semolina and pepper and stuff it into the tomatoes.
  2. Bake it on for 5 minutes until the cheeses melts and the top starts to brown. While it bakes start with your stuffed omelet.
  3. STUFFED OMELET Procedure: Heat a medium nonstick skillet over medium-high heat. Add ½ butter; swirl to coat. Add Onions, mushrooms, thyme, salt and pepper; sauté 7 minutes or until mushrooms are browned on high flame.
  4. Add whole spinach; sauté 2 minutes or until liquid almost evaporates. Remove mixture from pan.
  5. In a bowl combine egg, milk, salt and pepper, stirring with a whisk to make is frothy. Return pan to medium heat. Add remaining butter; swirl to coat.
  6. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft.
  7. Lay out the mushroom and spinach mixture over half side of the egg and then fold in half. Slide omelet onto a plate.

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