Saturday, September 8, 2012

A great weekend breakfast: omlette with stewed veggies

I love to make an omlette on a weekend morning, and try different fillings. For example, spinach and ricotta is a great combination, or I simply use cheese, fresh tomatoes and basil. As I was reading about this great middle-eastern egg dinner with stewed tomato and peppers, I realised that combining stewed veggies with eggs is a common thing here in Hungary, but we generally eat the eggs scrambled. This gave me the idea to go for omlettes instead, and use the stewed tomato and peppers as a filling. 

tomato and pepper stew omlette

Ingredients (per serving)

half onion, chopped
2 eggs
1 tablespoon of flour
3 tomatoes (or a handful of cherry tomatoes)
1 bell pepper (yellow)
salt, pepper and paprika for seasoning
sunflower oil
cheese, freshly garted


Chop the onions and cook them in a non sticking frying pan in oil until softened. Chop the tomatoes and the bell pepper, and add to the onion. Cook for about 10 minutes, or until the pepper is softened. Season wit salt, pepper and parpika. While the stew is cooking, add a little bit of water to the flour, and mix it. When homogenous, add the eggs and beat them well. The flour should be disperesed as evenly as possible. Set aside the stew in another bowl, and add some more oil in the pan. Pour in the egg mixture, and cook until the top is set. Carefully transfer the omlette on a plate using a spatula, add the stew on the top, and fold in half. Top it with grated cheese. I used parmesan.

tomato pepper stew omlette recipe
This is the tomato and pepper stew that went into the omlette
How do you like your omlettes?


  1. I love all of the ingredients--it has to be delicious.

    1. Thanks, Cindy! I am glad you like it.