Omlet with tomatoes in a multicooker: Culinary to help

1. The number of eggs determines the splendor of the omelet. We will take 4 eggs - this is just enough for a family of three people. So, break the eggs into a bowl.
2. Beat the egg mass with a whisk or mixer so that the work moves faster.
3. Cut the sausage in small cubes and add to the egg mass.
4. Finely cut the green onion and pour it into a bowl.
5. Divide the tomato into the skibates of medium thickness and put to the rest of the ingredients.
6. Follow the tomatoes pour milk and throw a pinch of salt. Mix products.
7. Take a softened butter and lubricate the bottom and walls of an electric pan with this piece.
8. Pour the egg mass with additives into the slow cooker, close the device with a lid and activate the baking mode. The omelet will reach readily in about half an hour.

When an omelet with tomatoes in a slow cooker will be ready, transfer it to a flat plate and divide it into portioned pieces. Eat hot. Enjoy your meal!

Omlet with tomatoes and cheese in a slow cooker

You will need the following products:

• eggs - 5 pcs.;
• large fleshy tomato - 1 pc.;
• rocher cheese - 50 g;
• olive oil - 2 tsp;
• garlic - 1 slice;
• salt, ground black pepper;
• any fresh greens.

Cooking procedure:

1. Turn on the smart kitchen assistant and immediately transfer it to the heating mode.
2. Pour olive oil into the multichan.
3. Break the eggs into a deep plate, stir with a fork or whisk.
4. Cut the tomato into small pieces, chop the garlic as smaller as possible. Add the vegetables to the eggs and mix.
5. Pour the contents of the bowl into the slow cooker.
6. Report the device from heating to the Baking program.
7. Break a piece of cheese with a fork and pour this baby to the rest of the products in a slow cooker.
8. Salt the dish for very little, since it will already be brackish due to cheese, as well as pepper.
9. Stir the cover on the device and cook in the selected mode for about 10 minutes.
10. When an omelet with tomatoes in a slow cooker will be ready, sprinkle it with a large amount of finely chopped greens.

Omlet with tomatoes and mushrooms in a slow cooker

First, make sure that all the necessary ingredients are available:

• eggs - 4 pcs.;
• champignons - 200 g;
• hard cheese like Kostroma - 90 g;
• tomatoes - 2 pcs.;
• onions-1 pc.;
• sunflower oil - 1 tbsp. l.;
• salt, ground black pepper;
• greens of dill and parsley.

Operating procedure:

1. Carefully inspect the hats and legs of champignons, cut all the spoiled places. If you have mushrooms brought from the forest, pre -boil them in salt water. Next, cut the mushrooms with large slices.
2. Free the onion from the husk and cut it with quarters.
3. In a pre -oiled multicacha, put mushroom and onion slices. Fry the ingredients in the corresponding mode until goldenness appears.
4. Break the eggs into a bowl and mix them, whipping slightly, using a manual corolla. Add salt, pepper and other seasonings at will.
5. Pour the eggs into the multicooker bowl, where we already have a vegetable frying. Turn on the "baking" and set the duration of the program for 20 minutes. Stick the lid on the device.
6. In the meantime, cut the tomatoes into thin mugs, and grate the cheese with large holes.
7. It's time to check our dish in a slow cooker: open the lid and lay out the tomatoes on top of the omelet, then pour everything with grated cheese. Hold the food on the heating for about 10 minutes. This time is enough for cheese shavings to melted slightly, and the tomatoes become softer and let the juice let.

The finished omelet with tomatoes is neatly removed from the multicooker to a flat plate and decorated with a plentiful portion of finely chopped greens.

Hearty omelet with tomatoes and meat in a slow cooker

For a juicy, nutritious and very tasty omelet for lunch, you will need such a set of products:

• chicken fillet - 300 g;
• eggs - 4 pcs.;
• filean sausages - 2 pcs.;
• milk - 100 ml;
• sour cream - 80 ml;
• color cabbage - 200 g;
• asparagus beans - 100 g;
• tomatoes - 2 pcs.;
• salad pepper - 1 pc.;
• salt, a mixture of ground peppers;
• favorite fresh greens;
• butter.

Walking guide for the preparation of an omelet with tomatoes in a slow cooker:

1. Cut the chicken fillet in running water, blot with a towel and divide with a knife into small parts.
2. Put a piece of butter in a multicash, melt it in the "extinguishing" mode and transfer it to the multicooker chicken. Cook the meat, stirring, for a quarter of an hour. 5 minutes before the end of the extinguishing, add sausages chopped to the fillet.
3. Break the eggs into a bowl, add salt and pepper, beat well with a whisk. Then add milk with sour cream and mix the ingredients again.
4. Boil cauliflower in boiling salted water for 5 minutes. To do this, you will have to use an electric stove.
5. Wash the tomatoes and cut into small slices, salad pepper with half rings.
6. Cut the asparagus beans in half if it is too large.
7. Finely chop the greens.
8. Combine the vegetable assorted with egg filling and pour into multichan with meat and sausages.
9. Activate the “baking” mode for 20 minutes and snap the lid on the device. When a signal of the end of the work program sounds, wait another 5 minutes and only then look into the slow cooker, opening the lid.

An omelet with tomatoes and meat in a slow cooker can be served as a full dinner. Nobody will come out hungry from the table!

Omlet with tomatoes in multicooker in Italian

Frittta is a lush vegetable omelet, which Italians are very “respected”. The ingredients for filling such mini-pizza are the most diverse: vegetables, meat, mushrooms, sea gifts. All this before a direct connection with the eggs is well fried. The finished meal is abundantly sprinkled with cheese. According to the classic recipe, the dish is prepared in the oven, and we will make a similar treat in a slow cooker.

This is a list of products from which we will cook:

• chicken eggs - 4 pcs .;
• red Bulgarian pepper - 1 pc.;
• small zucchini with a thin peel - 1 pc .;
• the white part of the leek is 1 pc.;
• brown tomato - 1 pc;
• russian cheese - 80 g;
• olive oil - 1 tbsp. l.;
• fresh greens of parsley, dill, basil;
• salt, pepper, Provencal herbs.