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Omelette with tomatoes and jamon in the multicooker

An airy, tender omelet with a juicy salad. This is one way to serve a traditional omelet. Delicious, simple and interesting. The omelette is cooked in a multicooker, but it can also be cooked in a skillet on the stovetop.

tomato and jamon omelet

Constituents:

  • eggs - 5 pcs.
  • milk - 225 ml
  • jamon - 50 gr.
  • tomato - 2 pcs.
  • grated parmesan
  • herbs

Cooking:

Lightly beat the eggs and milk with a whisk. Add salt and pepper to taste.

Add salt and pepper.

eggs with milk

Grease the bowl of the multicooker with butter, pour in the egg and milk mixture and cook in Bake mode for 20 minutes.
Meanwhile chop herbs and tomatoes, cut jamon into small pieces.

Place the omelet on a plate, top with herbs, tomatoes, jamon, sprinkle with grated parmesan and serve.

omelet

The omelet can also be served with other ingredients such as arugula, tomatoes, and feta.

And you can serve it with other ingredients such as arugula, tomatoes, and feta.

arugula, tomato, and feta omelet

The additions to the omelet depend only on your imagination and the products available.
Bon appétit!

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