Omelet with cheese and tomatoes

An omelet pie is a great snack.

Ingredients

• Ricotta cheese - 420 g
• Large eggs - 4 pcs.
• Parmesan (chopped on a grater) - 1/4 cup
• Salt
• Ground black pepper
• Milk 1% - 1/4 cup
• Starch - 1 tbsp. l.
• Fresh basil leaves (chopped) - 1 cup
• Large tomatoes (cut in circles) - 450 g

Directions

1. Turn on the oven to preheat to 180 degrees. Chop the ricotta and put in a large bowl, add eggs, parmesan, 1/2 teaspoon salt and 1/8 teaspoon black pepper, beat well with a whisk or fork.
2. In a glass, dissolve the starch in milk until it is completely dissolved. Add milk to egg mixture, add basil. Pour the resulting egg mixture into a heat-resistant ceramic dish with a diameter of about 25 cm, and put the tomato circles on top. Sprinkle the tomatoes with salt and pepper to taste.
3. Put in a preheated oven and bake an omelet with tomatoes and cheese for 30-35 minutes, until tender.
4. Serve the tomato and cheese omelet hot.