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Recipe details
Israeli Tomato Rolled Omelette
A soft rolled omelette filled with warm chopped tomato, made as a quick one-person breakfast.
≈ 84 kcal/100 g · ≈ 130 kcal/serving
15 minEasyIsraeli
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg50 g
ripe tomato100 g
olive oil5 ml
salt1 g
black pepper0.2 g
Cookware and utensils
8-inch nonstick skillet
mixing bowl
fork
flexible spatula
knife and cutting board
Directions
01
Dice the tomato.
Products
ripe tomato — 100 g
Action
Dice
Time
2 min
Temperature
Room temperature
02
Whisk the egg with the salt and pepper.
Products
large egg — 50 g; salt — 1 g; black pepper — 0.2 g
Action
Whisk
Time
1 min
Temperature
Room temperature
03
Warm the olive oil in the skillet over medium heat.
Products
olive oil — 5 ml
Action
Warm
Time
1 min
Temperature
Medium heat, about 350°F/175°C
04
Cook the tomato until softened.
Products
ripe tomato — 100 g
Action
Cook
Time
3 min
Temperature
Medium heat, about 350°F/175°C
05
Pour in the egg and tilt the skillet to spread it.
Products
large egg — 50 g
Action
Pour
Time
1 min
Temperature
Medium-low heat, about 300°F/150°C
06
Cook until the egg is set and reaches 160°F/71°C
Products
large egg — 50 g; ripe tomato — 100 g
Action
Roll
Time
3 min
Temperature
Medium-low heat, about 300°F/150°C
07
roll the omelette around the tomato
Products
large egg — 50 g; ripe tomato — 100 g
Action
Roll
Time
3 min
Temperature
Medium-low heat, about 300°F/150°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
