Hello food lovers,

Tomato Omelet is the right food if you love tomatoes and eggs. The combination of scrambled eggs that have been flavored with mild, sweet and sour taste, makes this dish tasty even though it looks simple.

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Before making this dish, it's good if we know the benefits of tomatoes. Tomatoes have some benefits like the following:

Rich in antioxidants

Tomatoes contain many lycopene, a type of antioxidant that effectively kills free radicals that are cancer-causing. This can even be obtained through tomato processed products, such as tomato sauce. Lycopene in tomatoes can prevent cancer such as breast cancer and mouth cancer, and can help fight some types of cancer such as prostate cancer, cervical cancer, stomach cancer, colon cancer and throat cancer.

Sources of vitamins and minerals

1 tomato can meet 40% of total requirement of Vitamin C per day. Vitamin C is a natural antioxidant that can fight cancer-free radicals. Tomatoes also contain lots of Vitamin A, potassium and iron. Potassium can maintain healthy nerves, while iron is good for blood health. Vitamin K which is very important for blood clotting, is also widely found in tomatoes.

Digestive Health

The content of fiber in tomatoes can maintain the health of the digestive tract by preventing constipation or diarrhea. Tomatoes can also get rid of toxins in the body.

And of course its many more benefits of tomatoes. After knowing so many benefits provided by tomatoes, it is good if we often process tomatoes into various dishes. One of them is a tomato omelette.

Materials needed

3 large size eggs
¼ teaspoon salt
1 teaspoon cornstarch
1 tablespoon of cooked wine
3-4 tablespoons olive oil, for sauteing

Sauce material

1 tablespoon olive oil
3-4 tomatoes
½ tablespoon chopped garlic
1 spring onion, finely chopped
3 tablespoons of tomato sauce
1 tablespoon of light soy sauce
1-1 ½ tablespoons sugar
3 tablespoons water
A little salt
1 teaspoon cornstarch is dissolved in 1 tablespoon water (to thicken the dish)

How to make

1. Prepare 1 cup of cold water. Cut slightly the top and bottom of the tomato with the 'X' shape. Heat the water in a pan until it boils. After boiling, enter the tomato for ± 20-30 seconds. When the tomato peels begin to peel, drain the tomatoes and immediately enter in cold water (to prevent the tomatoes from growing). After the cold, peel the tomato skin. Cut the tomato 2 cm thick and remove the seeds.
   In a separate bowl, mix salt, cooked cooking and cornstarch. Mix well. Add eggs and shake with a fork until well blended.

2. Heat the olive oil over the pan with low heat. When it is hot, put minced garlic and chopped onion, then stir-fry for about 20 seconds until fragrant. Add the tomato chop, continue stirring until the juice from the tomato starts to come out. Add the remaining sauce ingredients (except maize variety), mix well.

3. Taste the stir. If it is too sour or bitter, add sugar. If it's too sweet, add a little salt. The sauce should taste slightly sweet and sour and rich in flavor. After reaching the desired taste, enter the cornstarch solution bit by bit if necessary (if less viscous). The sauce should have the right consistency, not too thin or too thick. After reaching the right viscosity, turn off the heat and set aside the sauce.

4. Heat the olive oil in a skillet over medium heat. After the oil is hot, beat the egg mixture and then pour it in the center of the pan. As the egg begins to harden, stir into large pieces using a spatula for cooking, do it gently. When the eggs are cooked evenly, pour the tomato sauce that has been cooked and stir-fry for a while until well mixed. Turn off the fire. Serve in a serving dish and sprinkle with chopped onions. Serve hot.

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