Full blown omelet with tomatoes

Nostalgia to kindergarten, I’m greeting you! I am one of not numerous crazy Soviet children who adore kindergarten omelet! I used to finish two-three plates. Suddenly, I remembered this fact and made this wonder at home. It is obviously much tastier and very easy to cook! You may add sausage if cooking for men.

Cooking time — 30 min
Complication — simply

In recipe book

Main ingridient: eggs
Category: egg dishes
Kitchen: vegetarian, home

Cause: for children, breakfast, healthy food, for every day
Preparation: oven, saute-the

portions

Ingredients:

Eggs – 5 pc;
Milk – 1 glass;
Onion – 1 pc;
Tomato – 1 pc;
Oil – 1 table spoon;
Salt, pepper.

Step 1

Cut onion into sticks. I always cut into thin quarter-rings.

Step 2

Heat the frying pan with oil and parboil onion for 2-3 minutes. Add a pinch of salt to make onion soft and transparent.

Step 3

Meanwhile, cut tomato into cubes.

Step 4

Beat eggs into a bowl. Sprinkle with salt and pepper. If you cook for children too, do not add pepper.

Step 5

Stir up eggs with a fork or aureola. Do not whip up.

Step 6

Add milk and stir up again.

Step 7

Put a pan (or portion cups) on a baking pan with high edges.

Step 8

Put onion on the bottom of the pan.

Step 9

Then put pieces of tomatoes. I do it with hands to avoid taking extra juice from the board. Sprinkle tomato with salt.

Step 10

Carefully pour with egg mixture.

Step 11

Pour hot water from the kettle in the space between pans until the middle of the pan with omelet. Put all this into the oven pre-heated until 190 degrees for 20 minutes. The omelet should be “consolidated”.