Tagliatelle in tomato-salmon cream
For the tagliatelle, bring plenty of salted water to the boil in a large pot. In the meantime, cut the smoked salmon into fine strips. Wash and quarter the...
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Cheese and tomato omelet
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
418
Calories
3 g
Carbohydrates
30 g
Protein
31 g
Fat
Ingredients:
 | Butter | 1 Tablespoon |
 | Cherry tomatoes, cocktail tomatoes (fresh) | 3 ¾ (75 g) |
 | Egg, hen egg (organic, free range) | 2 (120 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parmesan cheese | 13 g |
 | Mountain cheese (45% fat i.Tr.) | 40 g |
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Preparation:
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:
Bowl
Casserole dish
Cutting board
Kitchen knife
Oven
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