Omelette pancakes with cheese, tomatoes and herbs
For all lovers of egg dishes I offer an original, delicious recipe for omelette pancakes with cheese, tomatoes and herbs. This dish is hearty, juicy and resembles both an omelet and a pizza at the same time. A great breakfast or snack - worth a try! Ingredients (for 7 servings)
Eggs - 5 pcs.
Milk - 200 ml
Flour - 160 gr
Hard cheese - 100 g
Tomatoes - 80 g
Green onions - 30 g
Salt - to taste
Ground black pepper - to taste
Vegetable oil (for frying) - 3 tablespoon
Prepare the necessary products.
From the specified amount I got 7 rather large and hearty pancakes.
Wash and dry the tomatoes and green onions. Grate the cheese on a coarse grater.
Eggs in a bowl, mix with a whisk until smooth.
Add the milk and mix well.
Add flour in batches, mixing thoroughly each time.
Then add salt and ground black pepper.
Finely chop the spring onions and put them in a bowl.
Tomatoes are cut into small cubes, add to the batter and mix.
Grease a frying pan with vegetable oil and heat well over medium heat. Pour a ladleful of batter into the pan and smooth it out. Cook the pancake over medium heat for about 2 minutes, until the egg mixture sets.
Then gently flip the pancake to the other side.
Sprinkle with about 1/7th of the grated cheese and cook for about 1 minute more.
Then carefully fold the pancake in half, fry for about 30 seconds on each side, put it on a plate and start frying the next pancake.
Prepare all pancakes in this way, stirring the batter well each time so that the chopped tomatoes and herbs do not settle to the bottom.
I got a total of 7 pancakes.
The hearty omelet pancakes with tomato and cheese are ready.
Bon appetit