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Cheese and tomato omelet

Cheese and tomato omelet

Preparation time:
30 min
Difficulty level:

Nutritional values:

3 g
30 g
31 g


ButterButter 1 Tablespoon
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)3 ¾ (75 g)
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)2 (120 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parmesan cheeseParmesan cheese 13 g
Mountain cheese (45% fat i.Tr.)Mountain cheese (45% fat i.Tr.) 40 g


Step 1:
Preheat the oven to 180 degrees (convection oven 160 degrees). Grease a baking dish with butter.
Step 2:
Remove the rind from the mountain cheese (or Asiago) and cut into small cubes. Wash the cherry tomatoes, cut in half and set aside. Lightly beat the eggs in a bowl, mix in the Parmesan and the cheese cubes and season the mixture with salt and pepper.
Step 3:
Pour the egg mixture into the baking dish. Put the tomatoes in so that the cut surfaces are on top. Bake the omelet in the oven on the middle rack for about 20 minutes until the egg mixture sets and is golden brown. Cut the finished omelet into pieces, lift out of the mold and serve hot or cold.

Macronutrient distribution:

The recipe Cheese and tomato omelet is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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