Tomatoes with Cheese, Onion, and Egg in a Skillet
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Very juicy and appetizing – a perfect breakfast or dinner! Tomatoes with cheese, onion, and egg are a variation of an omelet with lots of vegetables. This makes the dish more flavorful, colorful, and filling. You can serve it in the morning or as a snack between meals.
Updated : 16 May, 2025
Easy
About 10 min.
Ingredients
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2
Eggs
2
Tomato
1
Onion
1
Bell pepper
50 grams
Hard cheese
2 tablespoon
Vegetable oil
to taste
Greens
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
Wash the vegetables. Peel the onion and rinse the herbs, then pat dry.
Step 2
Slice the onion into thin strips or small cubes, depending on your preference.
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Step 3
Cut the tomatoes in half, remove the stems, and slice or dice them. You can peel the skins off if preferred.
Step 4
Cut the bell pepper in half, remove seeds and core, and slice into thin strips. Yellow peppers add brightness, but any color works.
Step 5
Finely chop the herbs. Dill and parsley are great, but you can also use green onions, basil, or cilantro.
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Step 6
Grate the cheese using a medium grater.
Step 7
Heat a skillet over medium heat. Add cooking oil and sauté the onion for about 5 minutes, stirring occasionally, until it becomes translucent.
Step 8
Add the tomatoes and bell pepper to the onion. Sauté everything together for another couple of minutes.
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Step 9
Wash and dry the eggs. Crack them into a bowl and beat with a fork to combine whites and yolks. Pour evenly over the vegetables in the skillet. If you prefer whole eggs (like fried eggs), crack them directly into the pan without whisking.
Step 10
Season the dish with salt and pepper. Sprinkle with grated cheese and herbs. Reduce heat to low, cover the skillet with a lid, and cook until eggs reach your desired doneness—firm or slightly runny.
Step 11
Serve directly from the skillet or transfer to a plate. Enjoy!