Omelet with tomatoes in the oven

To prepare this dish, you will need a small set of vegetables, from which the omelet will become even tastier and more vitamin-rich. You can bake the dish in a mold or on a baking sheet. If you choose a baking sheet, then it must necessarily be with high sides. Any shape will fit: metal, glass, ceramic, a diameter of 24-26 centimeters will just fit.

1. My zucchini, peel, remove the seeds. The pulp is rubbed on a coarse grater. If the zucchini are very young, you will not have to remove the seeds, but it is still better to clean the skin.

2. Tomatoes need to be peeled, it's very easy to do. Tomatoes are washed, using a sharp knife we make a cross-shaped incision on the skin, then pour boiling water over them. After the procedure, we transfer the tomatoes to cold water, remove the skin. Cut the pulp into cubes.

3. In a bowl, break the chicken eggs, salt and pepper to taste, beat with a whisk until smooth. Pour flour into the resulting egg mass, whisk again with a whisk. The main thing here is to achieve a homogeneous mass, without lumps. It is also possible to beat with a fork, but it is harder to cope with lumps with it. Then pour the milk into the egg mass, mix.

4. Grease the baking dish with a piece of butter, spread the squash, tomatoes. Garlic is cleaned, passed through a press, spread on top of tomatoes. Pour the egg-milk mixture over the vegetables.

5. We send the form to the oven preheated to 200 degrees, bake the omelet for 20 minutes. We serve it on the table hot, immediately after cooking. Decorate with greenery at will, with it the dish looks even brighter and more appetizing. And also, greens are additional vitamins.

Bon appetit!