Main Page
Fast and tasty
Omelet stuffed with tomatoes and pepper

Stuffed Omelet with Tomato and Pepper

A stuffed omelet — tasty, quick, and pretty. Give it a try! I first saw this omelet on a cooking show with chef Ilya Lazerson and really liked it. It's quick and delicious, and you can vary the filling. The host made it with a filling of sautéed mushrooms, onion, flour, cream, and cheese — that version is the tastiest. Here I'm sharing one made from whatever I had on hand at the summer house. The omelet comes out juicy and flavorful.

Skazka

Recipe author

Composition / ingredients

Servings:

Chicken eggs

Milk (3 eggshell halves)

Wheat flour

Salt

Ground black pepper

Ham

Tomatoes

Bell pepper

Any cheese

Basil (dried)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 9 g

Fats 40 % 8 g

Carbohydrates 15 % 3 g

82 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 20 min

Step 1:

How do you make a stuffed omelet with tomato and pepper? Here's what I had on hand. Grate the cheese. Finely chop the ham, tomato, and bell pepper.
Step 2:

Beat the eggs with the milk, flour, pepper, and salt. Since eggs come in different sizes, here's how I always measure the milk for an omelet: I take half an eggshell and fill it with milk — one shell-half of milk per egg. For 3 eggs, that's 3 shell-halves of milk.
Step 3:

Pour the mixture into the skillet. Cook it briefly over medium heat.
Step 4:

As soon as the omelet starts to slide around the pan, spread the filling over one half. Lay the filling in a line running straight out from the pan's handle (see photo).
Step 5:

Fold the other half over the filling. Cook a little longer.
Step 6:

Slide the stuffed omelet onto a plate so the rounded edge tucks under. The omelet is ready — juicy and delicious. A quick tip: a 2-egg omelet is a good-sized portion for one, and it's easier to flip.

Keep in mind that the right pan matters: even the best recipe can be ruined by the wrong skillet.
Every oil is good only up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil with a high smoke point for frying.
How do you tell if an egg is fresh? Crack it into a separate container. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk should hold its shape — shiny, domed, and even.