Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, stuffed omelet with cheesy tomato. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stuffed Omelet with Cheesy Tomato is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Stuffed Omelet with Cheesy Tomato is something which I have loved my whole life. They are nice and they look wonderful.

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To begin with this recipe, we must prepare a few ingredients. You can cook stuffed omelet with cheesy tomato using 17 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Omelet with Cheesy Tomato:

1. Prepare CHEESY tomato Ingredients
2. Make ready 1 tomato, cut to half
3. Prepare 1 tbsp mozzarella cheese
4. Make ready 1 tbsp cheddar cheese
5. Get 1/2 tbsp semolina
6. Take to taste pepper
7. Get STUFFED OMELET ingredients
8. Get 1 large eggs
9. Get 2 tbsp full cream milk
10. Get 10 fresh spinach leaves
11. Make ready 1/2 onion sliced
12. Make ready 4 nos of mushrooms
13. Get 1 thyme sprig
14. Make ready 1 tablespoon extra-virgin olive oil
15. Get to taste freshly ground black pepper
16. Prepare 1 tablespoon butter
17. Get to taste salt

Omelette stuffed with fried sausages and grated cheese on a cutting board and an old wooden table. Combine cherry tomatoes, sundried tomatoes, oil, vinegar, parsley, capers, garlic, oregano, salt and pepper. When eggs are almost set on surface but still moist, cover half of the omelette with one-quarter of the ricotta filling. This omelet is light, fluffy, and delicious!

Instructions to make Stuffed Omelet with Cheesy Tomato:

1. 1.CHEESY TOMATO Procedure: Cut the tomatoes to half and remove the seeds and juice. In a bowl mix both the cheese, semolina and pepper and stuff it into the tomatoes.
2. 2.Bake it on for 5 minutes until the cheeses melts and the top starts to brown. While it bakes start with your stuffed omelet.
3. 3.STUFFED OMELET Procedure: Heat a medium nonstick skillet over medium-high heat. Add ½ butter; swirl to coat. Add Onions, mushrooms, thyme, salt and pepper; sauté 7 minutes or until mushrooms are browned on high flame.
4. 4.Add whole spinach; sauté 2 minutes or until liquid almost evaporates. Remove mixture from pan.
5. 5.In a bowl combine egg, milk, salt and pepper, stirring with a whisk to make is frothy. Return pan to medium heat. Add remaining butter; swirl to coat.
6. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft.
7. 7.Lay out the mushroom and spinach mixture over half side of the egg and then fold in half. Slide omelet onto a plate. Stuffed juicy Omelet is ready. Serve with some Toast and Sour cream

When eggs are almost set on surface but still moist, cover half of the omelette with one-quarter of the ricotta filling. This omelet is light, fluffy, and delicious! Perfect with tomatoes and chives fresh from the garden. Use garlic chives to make this omelet extra flavorful. Arrange small dollops of cream cheese onto half the omelet; sprinkle tomato and chives over cream cheese.

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