Omelette baked in the oven
Oven-baked omelet in a dish with high sides ensures unparalleled fluffiness and height. Generously greasing the dish with butter adds a special creamy note, reminiscent of a favorite childhood taste. This dish will be an ideal choice for a family breakfast or brunch: no need to worry about preparing separate portions as the omelet is cooked in a large dish. Thanks to the recipe, the process remains simple and doesn't require much effort. You will hardly be able to resist such a delicious temptation!
Ingredients
Eurogroup Chicken Eggs 10pc
6 pscs
Nashe Moloko UHT Milk 2.5% 950g
300 ml
Carmencita Black Pepper and Sea Salt Mix 61g
0.5 tsp
Pyriatyn Creamy Hard Cheese 50%
50 g
Preparation steps
01
Prepare the base — Preheat the oven to 180–190°C and grease a baking dish with butter. Mix the eggs with salt, add milk, pepper, and optionally starch, then stir until smooth. Checkpoint: The mixture is smooth and lump-free, and the dish is evenly greased.
02
Fill the baking dish — Pour the egg mixture into the prepared dish, filling it no more than two-thirds full. Checkpoint: The surface is even, leaving enough room for the omelet to rise.
03
Bake and serve — Bake for 25–30 minutes, without opening the oven during the first 20 minutes. Serve immediately. Checkpoint: The omelet is puffed up, golden on top, and slightly pulls away from the sides of the dish.
Where to order ingredients
Select the required ingredients in one of the stores
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