Tomatoes stuffed with duck, mushrooms, and omelette.

Slightly sauté the chopped mushrooms (150 g) until soft.

Bake the duck fillet (200 g) until cooked.

Whisk the eggs (3 pcs) with salt. Pour the mixture with a ladle into the pan, cook thin pancakes on both sides.

Cut the duck, mushrooms, and egg pancakes into cubes or strips. Carefully remove the core from the tomatoes (6 pcs). Mix the filling with the pulp of the tomatoes. Add pesto sauce (1 tbsp) or mustard (1 tsp) to taste.

Stuff the tomatoes with the prepared mixture.

Place in the oven at 170°C for 10 minutes or serve immediately, without baking.