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Recipe details
Tomato Egg Skillet Cake
A small savory egg skillet cake with set edges, juicy tomato pieces, and a softly trembling center.
≈ 98 kcal/100 g · ≈ 202 kcal/serving
20 minEasyOther
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 eggs100 g
ripe tomato, finely diced100 g
neutral cooking oil5 ml
salt0.75 g
ground black pepper0.3 g
Cookware and utensils
10-inch nonstick skillet
mixing bowl
whisk
spatula
Directions
01
Whisk the eggs, salt, and pepper in the mixing bowl.
Products
large eggs — 100 g; salt — 0.75 g; ground black pepper — 0.3 g
Action
Whisk
Time
1 min
Temperature
Room temperature
02
Stir the diced tomato into the eggs.
Products
ripe tomato, finely diced — 100 g; large eggs — 100 g
Action
Stir
Time
1 min
Temperature
Room temperature
03
Heat the oil in the skillet over medium-low heat.
Products
neutral cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium-low heat
04
Pour the egg mixture into the skillet.
Products
large eggs — 100 g; ripe tomato, finely diced — 100 g
Action
Pour
Time
1 min
Temperature
Medium-low heat
05
Cook the cake until the edge is set and the center reaches 160°F/71°C while remaining softly trembling
Products
large eggs — 100 g
Action
Cook
Time
8 min
Temperature
Medium-low heat; center 160°F/71°C
06
Cook the cake until the edge is set and the center reaches 160°F/71°C while remaining softly trembling
Products
large eggs — 100 g
Action
Cook
Time
8 min
Temperature
Medium-low heat; center 160°F/71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
