Omelet with rye bread and tomatoes (in a pan)

Eggs 477 Last Update: Aug 07, 2021 Created: Aug 07, 2021 0 0 0
Omelet with rye bread and tomatoes (in a pan)
  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 20
  • Calories: -
  • Difficulty: Easy
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An omelet with rye bread, tomatoes and fresh herbs is a delicious and unusual option for a quick breakfast made from simple ingredients. Sliced ​​rye bread toasted with butter make the scrambled eggs hearty, while tomatoes and fresh herbs add juiciness. Simple, fast and delicious. Try it!

Ingredients

Directions

  1. To make an omelet with milk and croutons, it is not necessary to use rye bread - it can be replaced with white, gray, bran, whole grain, or any other one to your taste.
  2. Cut the tomato in half and cut into slices about half a centimeter thick. Remove seeds if desired.
  3. Cut the bread into small cubes approximately corresponding to the size of tomato slices (1-2 bites in size). Rinse the dill, dry and chop.
  4. Beat eggs into a separate container and pour in milk. Add salt and black pepper. Whisk the mixture with a fork until smooth (about 40-60 seconds).
  5. Heat a dry skillet over medium heat. Add slices of rye bread and fry for 2-3 minutes, stirring occasionally, until a thin and crispy crust is obtained.
  6. Reduce heat to low or slightly below medium. Add butter to the skillet. While stirring, fry the bread for another 30-40 seconds, so that the butter melts and envelops the pieces of bread.
  7. Pour the omelet mixture into the skillet.
  8. Add tomato slices.
  9. Sprinkle everything with chopped herbs.
  10. Cover the pan with a lid and cook the omelet with rye bread and tomatoes for another 7-8 minutes.
  11. Appetizing and colorful omelet with rye bread and tomatoes in a pan is ready. Garnish the croutons with parsley leaves or any other herbs of your choice, if desired.
  12. Bon Appetit!

Omelet with rye bread and tomatoes (in a pan)



  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 20
  • Calories: -
  • Difficulty: Easy

An omelet with rye bread, tomatoes and fresh herbs is a delicious and unusual option for a quick breakfast made from simple ingredients. Sliced ​​rye bread toasted with butter make the scrambled eggs hearty, while tomatoes and fresh herbs add juiciness. Simple, fast and delicious. Try it!

Ingredients

Directions

  1. To make an omelet with milk and croutons, it is not necessary to use rye bread - it can be replaced with white, gray, bran, whole grain, or any other one to your taste.
  2. Cut the tomato in half and cut into slices about half a centimeter thick. Remove seeds if desired.
  3. Cut the bread into small cubes approximately corresponding to the size of tomato slices (1-2 bites in size). Rinse the dill, dry and chop.
  4. Beat eggs into a separate container and pour in milk. Add salt and black pepper. Whisk the mixture with a fork until smooth (about 40-60 seconds).
  5. Heat a dry skillet over medium heat. Add slices of rye bread and fry for 2-3 minutes, stirring occasionally, until a thin and crispy crust is obtained.
  6. Reduce heat to low or slightly below medium. Add butter to the skillet. While stirring, fry the bread for another 30-40 seconds, so that the butter melts and envelops the pieces of bread.
  7. Pour the omelet mixture into the skillet.
  8. Add tomato slices.
  9. Sprinkle everything with chopped herbs.
  10. Cover the pan with a lid and cook the omelet with rye bread and tomatoes for another 7-8 minutes.
  11. Appetizing and colorful omelet with rye bread and tomatoes in a pan is ready. Garnish the croutons with parsley leaves or any other herbs of your choice, if desired.
  12. Bon Appetit!

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