Stuffed Omelet with Cheesy Tomato

Name: Stuffed Omelet with Cheesy Tomato
Total time: 600 s
Yield: 1 serving
Cuisine: Indian
Ingredients: CHEESY tomato Ingredients; 1 tomato, cut to half; 1 tbsp mozzarella cheese; 1 tbsp cheddar cheese; 1/2 tbsp semolina; to taste pepper; STUFFED OMELET ingredients; 1 large eggs; 2 tbsp full cream milk; 10 fresh spinach leaves; 1/2 onion sliced; 4 nos of mushrooms; 1 thyme sprig; 1 tablespoon extra-virgin olive oil; to taste freshly ground black pepper; 1 tablespoon butter; to taste salt

Inish Issac @InishKitchen

#resolutions
A Stuffed omelet, Cheesy tomato and glass of custard milk makes for one easy, satisfying healthy breakfast. There’s no excuses for skipping breakfast once you see these super-fast and simple recipes that can be prepared in 10 minutes.

Inish Issac @InishKitchen

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Ingredients

10 minutes

1 serving

CHEESY tomato Ingredients
1tomato, cut to half
1 tbspmozzarella cheese
1 tbspcheddar cheese
1/2 tbspsemolina
to tastepepper
STUFFED OMELET ingredients
1large eggs
2 tbspfull cream milk
10fresh spinach leaves
1/2onion sliced
4nos of mushrooms
1thyme sprig
1 tablespoonextra-virgin olive oil
to tastefreshly ground black pepper
1 tablespoonbutter
to tastesalt

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Steps

10 minutes

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.
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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.
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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.
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4.Add whole spinach; sauté 2 minutes or until liquid almost evaporates. Remove mixture from pan.
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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.
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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.
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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