Omelette in a slow cooker tefal with tomatoes. Scrambled eggs in a slow cooker - easy! Recipes for scrambled eggs in a slow cooker; scrambled eggs, fried eggs, with tomatoes, cheese, sausage, steamed. Cooking an omelet in a slow cooker

The multicooker has significantly simplified the work of the housewife in the kitchen. After all, with the help of this miracle technique you can cook soups, roasts, pilaf and even omelettes.

You can almost always make an omelet in a slow cooker. The main thing is to choose a successful recipe and set the program correctly.

Cooking secrets

To make an omelette in a slow cooker fluffy and tall, you need to take at least five eggs and a sufficient amount of milk.
Eggs and milk are not beaten, but only mixed until smooth. A whisk is best suited for this purpose.
Do not open the lid while the multicooker is operating, otherwise the omelette will settle.
Also, do not immediately remove the omelet from the bowl. When the baking time is up, you need to wait 5-10 minutes and only then open the lid.
You can add various vegetables, sausage, mushrooms, and cheese to the omelette mixture. But you need to be prepared for the fact that an omelette with fillings most often turns out not as high as we would like, and very often settles. Although this does not detract from its taste at all.
Some housewives add flour to the omelette. Thanks to this, it does not fall off, but becomes denser. If eaters are happy with this, then such a recipe has a right to exist.

There are many omelet recipes, and every housewife believes that only her omelet is prepared according to all the rules and is the most delicious. Therefore, recipes for different omelettes will be given below, and you can choose which one you like.

Omelette with milk in a slow cooker

Ingredients:

eggs – 5 pcs.;
milk – 2 tbsp.;
salt - to taste;
butter – 20 g.

Cooking method

Break eggs into a bowl and pour milk. Add some salt.
Using a whisk, whisk the mixture until the first bubbles appear.
Grease the bottom and walls of the multicooker bowl with oil and pour the egg-milk mixture into it.
Close the lid and set the “Bake” program. Cook for 20 minutes.
Wait 5 minutes and open the lid. Tilt the bowl and carefully transfer the omelette to a flat plate that has been preheated. This must be done so that the omelet does not fall off due to temperature changes.

Omelette with sour cream in a slow cooker

Ingredients:

eggs – 5 pcs.;
milk – 100 ml;
sour cream – 50 g;
butter – 20 g;
salt - to taste.

Cooking method

Break the eggs into a bowl. Pour milk, add sour cream and salt.
Lightly beat the mixture with a whisk or fork.
Grease the multicooker bowl with oil and pour the egg-milk mixture into it.
Close the multicooker with a lid, set the “Bake” mode and cook for 25 minutes.
After 5 minutes, carefully transfer the omelette to a heated dish. You can also cut it with a silicone spatula directly in the bowl and place it in portions on plates.

Omelette with cheese in a slow cooker

Ingredients:

eggs – 4 pcs.;
milk – 300 ml;
salt - to taste;
hard cheese – 50 g;
butter – 20 g.

Cooking method

Break eggs into a bowl and pour milk. Add some salt.
Beat the mixture with a whisk until a slight foam appears.
Grease the bottom and walls of the multicooker bowl with oil. Pour in the egg-milk mixture.
Close the multicooker with a lid and bake the omelette for 25 minutes in the “Baking” mode.
Grate the cheese.
Place the hot omelette on a plate and sprinkle with grated cheese.

Omelet with sausage, tomatoes and cheese in a slow cooker

Ingredients:

eggs – 5 pcs.;
milk – 1 tbsp.;
sausages – 2 pcs.;
tomatoes – 2 pcs.;
hard cheese – 100 g;
salt - to taste;
ground black pepper - a pinch;
green onion – 2 feathers;
butter – 20 g.

Cooking method

Grease the multicooker bowl with oil.
Cut the sausages into slices, place in a bowl and fry in the “Baking” mode for 5 minutes.
Dice the tomatoes and add to the sausages. Stir and cook for another 5-10 minutes until the liquid evaporates.
Break eggs into a bowl and pour milk. Add spices. Stir the mixture with a whisk.
Add chopped green onions to the egg-milk mixture and mix again.
Restart the multicooker program by selecting the “Bake” mode again. Pour the egg mixture over the tomatoes and sausages. Stir lightly, cover and cook for 25 minutes.
Grate the cheese on a fine grater and sprinkle on the finished omelette. Leave it covered so the cheese melts.
Place the omelette on a warmed plate and serve.

Omelet with cauliflower and sausage in a slow cooker

Ingredients:

eggs – 6 pcs.;
milk – 2 tbsp.;
cauliflower - half a fork;
sausage – 100 g;
green onion – 2 feathers;
salt - to taste;
ground black pepper - a pinch;
butter – 20 g.

Cooking method

Wash the cabbage and separate into inflorescences.
Place them in boiling salted water and cook for 3 minutes.
Remove the inflorescences with a slotted spoon and cool.
Cut the sausage into cubes or strips.
Cut the onion into thin rings.
Break eggs into a bowl, pour milk, add spices. Using a whisk or fork, stir the mixture until the first bubbles appear.
Add cabbage, sausage and onion. Stir again.
Grease the multicooker bowl with butter and place the mixture into it.
Close the multicooker with a lid and cook for 25 minutes, setting the “Bake” program.
The omelet turns out very soft and tender, so it can be divided into portions directly in the bowl and then transferred to serving plates.

Omelette with flour in a slow cooker

Ingredients:

eggs – 6 pcs.;
milk – 1 tbsp.;
flour – 1 tbsp. l.;
salt - to taste;
soda - a pinch;
butter – 20 g.

Cooking method

Pour the flour into a bowl and, stirring with a whisk, pour in the milk in a thin stream.
Add eggs, salt and soda.
At low speed, mix the mixture with a mixer, without beating it until it forms a rich foam.
Grease the multicooker bowl with oil and pour the resulting mixture into it. Close the lid.
Turn on the multicooker in the “Bake” mode and cook for 25 minutes.
Leave the lid on for five minutes and then carefully remove the omelette onto a warm flat plate. Cut into portions. This recipe is suitable for those who like a thicker omelette.

Omelet with champignons and sour cream in a slow cooker

Ingredients:

eggs – 6 pcs.;
sour cream - 1 tbsp.;
fresh champignons – 200 g;
green onion – 2 feathers;
cheese – 100 g;
vegetable oil – 1 tbsp. l.;
salt and pepper - to taste.

Cooking method

Wash the mushrooms thoroughly and cut into pieces.
Pour oil into the multicooker bowl and add mushrooms. Install the "Baking" program. With the lid open, cook until the liquid has evaporated and the mushrooms begin to lightly brown.
Add chopped onion and spices. Stir. Turn off the multicooker.
Place eggs and sour cream in a bowl. Beat lightly with a whisk.
Add fried mushrooms and grated cheese to this mixture. Stir.
If the multicooker mode has an “Omelet” function, select it. But you can use the “Baking” mode. Pour the mixture into the bowl, close the lid and cook for 20-25 minutes.
Carefully remove the omelette onto a plate and cut into portions.

Omelette with mushrooms, tomatoes and cheese in a slow cooker

Ingredients:

eggs – 4 pcs.;
mushrooms – 200 g;
cheese – 80 g;
fresh tomatoes – 2 pcs.;
onion – 1 pc.;
salt - to taste;
ground black pepper - to taste;
vegetable oil – 1 tbsp. l.

Cooking method

Clean and rinse the mushrooms. Boil them in salted water. Cool, dry on a towel and cut into pieces.
Cut the onion into strips.
Grease the multicooker bowl with oil, add mushrooms and onions. Select the "Baking" or "Frying" mode. Add mushrooms and onions and fry with the lid open until the onions are browned.
Break the eggs into a bowl and beat lightly with a whisk. Add mushrooms, spices and stir.
Pour into the multicooker bowl, set the “Baking” mode again and cook the omelette for 20 minutes.
Cut the tomatoes into slices.
Grate the cheese on a medium grater.
Open the multicooker lid. Place tomato slices on the omelette and top with cheese. Warm the omelet for 5-10 minutes. During this time, the cheese will melt and the tomatoes will become soft.
Let the omelette sit in the bowl for 5 minutes and carefully remove to a warm plate.

Steamed omelette in a slow cooker

Housewives rarely use a container for steaming. Apparently, many are confused by its small volume. But if you approach the cooking process creatively, you can even cook an omelet in a steaming bowl.

To do this, you will need any shape that fits easily into the bowl. But at the same time there should be enough space around it for steam circulation.

You can use small silicone molds to make muffins. Then each family member will receive a personal portion of the omelet. Of course, if the number of eaters is limited.

Ingredients:

eggs – 5 pcs.;
milk – 250 ml;
butter – 10 g;
salt - to taste.

Cooking method

Break eggs into a bowl, pour milk, add salt.
Lightly whisk the mixture until the first bubbles appear, or simply stir with a fork.
Grease the mold with butter and pour the egg-milk mixture into it. Place the mold in a steaming container.
Pour half a liter of water into a multicooker pan. Place the container in it. Close the lid. Turn on the multicooker and set the “Steam” mode. Cook for 20 minutes.
Carefully turn the omelette onto a flat plate and serve.

Note to the hostess

To ensure that the multicooker serves you for a long time, do not forget to use only wooden or silicone spatulas and spoons. Metal spoons will damage the coating of the bowl, and then all the dishes in it will burn.
To prevent the finished omelette from falling off, immediately after cooking, let it rest in the bowl for at least 5 minutes and only then put it on a plate.

Scrambled eggs are often cooked for breakfast.

It can be fried in a frying pan, but happy owners of multicookers often wonder: is it possible to cook scrambled eggs in a multicooker?

Of course you can. In addition, a multicooker allows you to prepare this dish using a minimal amount of oil or fat.

Scrambled eggs in a slow cooker - basic cooking principles

Scrambled eggs in a slow cooker will never burn and will turn out tender. Pour just a little oil into the multicooker bowl, but it is better to use a mixture of vegetable and butter. Those who watch their figure can simply lubricate the bottom of the bowl with a silicone brush.

The bowl is heated in the “Frying” mode and only after that the eggs are beaten in. Cook the scrambled eggs, covered, for about three minutes. If you are preparing scrambled eggs, then after you have beaten in the eggs, you need to stir them vigorously with a wooden spatula until cooked. Scrambled eggs can also be steamed. For this you will need silicone muffin tins. Eggs are beaten into them, seasoned with spices and placed in a container to steam. Then the container is placed in the bowl, the “Steaming” program is turned on and cooked, closing the lid, for a quarter of an hour.

Scrambled eggs can be varied by adding sausage, seafood, vegetables, cheese, spinach, etc. To do this, vegetables, sausages or other products are first fried. Only after this the eggs are beaten in and fried until cooked.

Recipe 1. Scrambled eggs in a slow cooker. Fried egg

Ingredients

two eggs;

spices;

25 ml olive oil.

Cooking method

1. Pour olive oil into the multicooker bowl. Turn on the “Baking” mode and wait about three minutes for the oil to heat up.

2. Break the eggs into the bowl, trying to do it so as not to damage the yolk, season with spices and close the lid.

3. After the beep sounds, take the scrambled eggs onto a plate and decorate with fresh herbs.

Recipe 2. Scrambled eggs in a slow cooker with tomatoes

Ingredients

20 ml sunflower oil;

five eggs;

two tomatoes;

5 g black pepper;

onion quarter;

Cooking method

1. Wash the tomatoes, dry with a linen towel and cut the tomatoes into circles, half a centimeter thick. Cut out the place where the stalk was attached. Place the circles on the board and lightly add salt.

2. Chop the onion into small cubes.

3. Grease the bottom and walls of the multicooker with oil. Place tomato slices on the bottom and sprinkle them with chopped onions.

4. Turn on the “Frying” program for a quarter of an hour and lightly fry the tomatoes without closing the lid.

5. Beat five eggs into a deep plate, pepper and salt. Lightly flake them with a fork.

6. Using a wooden spatula, turn the tomatoes over and pour the eggs over them. Close the lid. Place the cooked eggs on a plate and serve with fresh vegetables.

Recipe 3. Scrambled eggs in a slow cooker. Chatterbox

Ingredients

three chicken eggs;

30 ml milk;

a piece of butter.

Cooking method

1. Beat the eggs into a bowl, add milk, season with spices and beat lightly with a whisk.

2. Turn on the multicooker to the “Frying” mode. Place a piece of butter in a bowl and wait until it melts. Pour in the milk-egg mixture. Close the lid and cook in this mode for seven minutes.

3. Cut the rye bread into thin slices and fry in a toaster or in a frying pan. Place scrambled eggs on rye toast and serve with herbs and fresh tomatoes.

Recipe 4. Scrambled eggs in a slow cooker from quail eggs with cheese

Ingredients

quail eggs – 10 pcs.;

milk - a glass;

black pepper;

cheese – 30 g;

butter – 10 g.

Cooking method

1. Break the eggs into a deep bowl and beat them thoroughly with a whisk or fork. Add milk in a thin stream and continue whisking until smooth.

2. Grate the cheese into thin shavings and add it to the egg mixture. Add some salt.

3. Activate the multicooker to the “Baking” mode. Place a piece of butter in the bowl and wait until it melts.

4. Pour the egg and cheese mixture into the bowl. Close the lid and cook the scrambled eggs for a quarter of an hour. Place the finished dish on a plate and sprinkle with finely grated cheese.

Recipe 5. Scrambled eggs in the “Sun in the Clouds” slow cooker

Ingredients

two chicken eggs;

a couple of sprigs of dill;

two slices of rye bread;

spice mixture.

Cooking method

1. Carefully break the eggs and separate them into whites and yolks. We put them in different dishes.

2. Add spices to the whites and beat them into a strong, dense foam.

3. Place whipped egg whites on a slice of rye bread. Make a hole in the middle and pour the yolk into each.

4. Turn on the “Baking” program on the multicooker and wait a couple of minutes for the bowl to warm up. Place slices of bread with eggs on the bottom and cook with the lid closed for ten minutes. Shortly before the end of cooking, sprinkle the dish with finely chopped herbs.

Recipe 6. Scrambled eggs in a slow cooker with smoked pork neck

Ingredients

four eggs;

salt;

two slices of smoked pork neck;

black pepper;

sunflower oil;

a couple of sprigs of greenery.

Cooking method

1. Cut the pork neck into small pieces.

2. Pour just a little sunflower oil into the multicooker. Place the sliced pork neck. Activate the “Frying” mode for five minutes. Fry, stirring occasionally with a wooden spatula.

3. Wash the tomato, wipe it and chop it finely. Add the tomatoes to the bowl and stir.

4. Crack the eggs over the fried tomato and pork neck. Switch the multicooker to the “Baking” mode for a quarter of an hour. Cook the scrambled eggs covered. Divide the scrambled eggs into serving bowls and serve with fresh cucumbers.

Recipe 7. Steamed eggs in a slow cooker

Ingredients

three eggs;

salt and spices;

a piece of butter;

Cooking method

1. Grease three silicone muffin tins with butter.

2. Remove the film from the sausage and cut it into thin slices.

3. Place several slices of sausage in each mold. Beat one egg on top. Season with salt and spices.

4. Pour two glasses of filtered water into the bowl of the kitchen appliance. Place the molds in a container for steaming. Place the container in the multicooker bowl and close the lid.

5. Activate the “Steam” mode for seven minutes. Place the finished steamed eggs, pressing lightly with your fingers on the sides of the pan, onto a serving plate. Serve with fresh vegetable salad.

Recipe 8. Scrambled eggs in the “Flowers” multicooker

Ingredients

two chicken eggs;

5 ml olive oil;

two milk sausages.

Cooking method

1. Cut each sausage lengthwise. We make transverse shallow cuts on the sides.

2. Roll the sausage into a flower shape. We fasten the ends with a toothpick.

3. Grease the bottom of the multicooker container with oil. Turn on the “Frying” mode

4. Place sausage “flowers” on the bottom.

5. Separate the whites from the yolks. Place a yolk in the middle of each “flower” with a spoon. Close the lid and cook for five minutes. Then we season everything with spices, put it on a plate, and serve with mayonnaise or ketchup.

Recipe 9. Scrambled eggs with bacon in a slow cooker

Ingredients

three chicken eggs;

two Cherry tomatoes;

60 g bacon;

two sprigs of parsley.

Cooking method

1. Cut the bacon into thin strips. Place it on the bottom of the multicooker and run the “Baking” program for 20 minutes. Fry the bacon for five minutes.

2. Break the eggs over the bacon so that the yolks remain intact. Salt and cook the scrambled eggs without closing the lid.

3. Place the scrambled eggs on a plate. Garnish with cherry tomato halves and serve.

Recipe 10. Layered scrambled eggs in a slow cooker

Ingredients

25 g ketchup;

three eggs;

small onion;

5 ml butter;

5 ml olive oil.

Cooking method

1. Carefully break the eggs, separate the whites from the yolks.

2. Add ketchup and spices to the yolks and beat with a mixer.

3. Mix the whites thoroughly with a fork.

4. Peel the onion and finely chop it. Place the butter and vegetable oil in a bowl and activate the multicooker in the “Fry” mode for five minutes. Add the onion and fry it until lightly browned.

5. Fill the onions with whites. Set the multicooker to “Stew” mode and cook for about five minutes until the whites set.

6. Now pour in the whipped yolks. Activate the “baking” program for four minutes. Serve scrambled eggs with fresh vegetables and bread.

Recipe 11. Scrambled eggs in a slow cooker with tomatoes

Ingredients

three tomatoes;

three chicken eggs;

olive oil.

Cooking method

1. Wash the tomatoes, wipe them and cut off the top. Carefully remove the tomato pulp. Beat the egg into the resulting cavity and season with spices and salt.

2. Grease the multicooker bowl with vegetable oil. Place tomatoes and eggs on the bottom.

3. Turn on the “Baking” mode for five minutes and close the lid.

4. Grate the cheese. Open the lid, put a pinch of grated cheese and finely chopped dill into each tomato. Close the lid and cook the scrambled eggs in the same mode for another ten minutes. These scrambled eggs can also be steamed.

To make scrambled eggs, use homemade fresh eggs.

You can make dietary scrambled eggs from quail eggs.

Cook scrambled eggs in a mixture of olive oil and butter.

Before beating in the eggs, heat the oil well so that they do not absorb too much fat.

Do not remove the scrambled eggs immediately; leave them in the slow cooker for a few minutes.

Description

Omelette with tomatoes- one of the best breakfast options. You can make a fluffy omelette in a frying pan or in the oven, but it’s easiest in a slow cooker. And if you wish, you can try making the dish in the microwave. The classic recipe involves the use of milk, but you can prepare it without it, for example, with water. Also, if desired, ordinary tomatoes can be replaced with cherry tomatoes; you can also give preference to sun-dried, dried, salted or canned. The taste is unusual, but interesting. In general, you need to focus on your own preferences.

We offer a step-by-step recipe with photos that will make it easy to prepare an omelette with tomatoes. The recipe is quite simple, making it will not be difficult. This dish can be called dietary and protein, since its calorie content is low. But at the same time, the number of calories (kcal) per 100 grams makes the dish satisfying and nutritious. An omelette with tomatoes has a normal BJU, so it is often classified as a PP dish.

Advice! The proposed recipe involves adding only tomato, but if desired, you can add other ingredients to the omelette. An excellent addition to meat and seafood would be sausage, ham, frankfurters, bacon, chicken, shrimp, chicken breast, feta cheese, chicken fillet, minced meat, crab sticks. You can supplement the omelet with vegetables and legumes, such as asparagus, chickpeas, broccoli, zucchini, eggplant, bell peppers, spinach, mushrooms, avocados, and champignons. The addition of dill, onions, garlic, arugula and other herbs will be irreplaceable. A universal additive can be called ordinary cheese, Adyghe cheese, mozzarella, feta, tofu, cottage cheese, cream.

You can serve the finished dish with vegetable salad. At the same time, you shouldn’t wonder how many calories there will be in such a dish, because if you don’t season the salad with mayonnaise, it will be light. But even on its own, the omelette will be very tasty. It’s interesting that many people wonder what this dish is called. You can find the name “French Tomato Omelette,” which describes the proposed recipe for an omelet made from 2-3 eggs.

Ingredients

(3-4 pcs.)
(160 ml)
(1-2 pcs.)
(taste)

I am one of those who believe that breakfast should be complete, and not consist of just oatmeal or yogurt. Still, in the morning you just need to recharge yourself with energy for the whole day, and for this you need to eat a dish that will be both nutritious and light at the same time. Omelette is one of those, it contains healthy proteins that we so need.

You can supplement the omelette with vegetables; it turns out very tasty with tomatoes, so this is my version. And it’s very convenient to cook it in a slow cooker because the equipment will do everything itself, and you won’t waste your morning time on lengthy cooking. Of course, you just have to chop the tomato and lightly fry it along with the onion, and then it’s a matter of technique.

So, to prepare an omelet with tomatoes in a slow cooker, we will need the products from the list.

First, let's prepare the ingredients for the omelet. We will wash and chop the green onions, the white part of the onion will need to be lightly sautéed, and we will simply add the green part to the omelette mixture.

We also cut the tomato pulp into cubes, cutting off the skin and removing the liquid part with the seeds.

Add vegetable oil to the multicooker bowl and sauté the onion in it. Depending on the brand of your appliance, this can be done either in the Frying mode or in the Baking mode.

After a minute, add the tomatoes to the onions and continue sautéing for another minute or two.

While the vegetables are preparing, break the eggs into a bowl, pour milk into them, add a pinch of salt and stir everything with a fork.

We will also grate the cheese.

Now pour the sautéed vegetables with the egg mixture.

Sprinkle chopped green onions on top.

Lastly, pour in the grated cheese and close the multicooker lid, turning on the Baking mode. After 10 minutes, turn off the multicooker by pressing the Off button. or Stop.

You can let the finished omelette stand in the turned off multicooker for another 5-10 minutes while you prepare tea or sandwiches. After we open the lid, this is how it turns out to be an omelette with tomatoes in a slow cooker.

You can easily take it out and put it on a plate. A delicious and healthy breakfast is ready!

Omelette has been known in all corners of the world for many centuries. It is prepared from beaten eggs and a liquid, which is milk, cream or water. There are also recipes with flour and semolina to give the omelette more density. Omelettes with various additives are very tasty. Our reader Lyudmila suggests cooking with bell peppers and tomatoes in a slow cooker. By the way, the birthplace of sweet pepper is not Bulgaria at all, but America. And sweet pepper received its familiar name thanks to the work of Bulgarian breeders; it was they who developed sweet, large-fruited varieties. But anyway, omelet with peppers and tomatoes in a slow cooker It turns out very tasty, tender and aromatic.