Baked omelette with green onions

Name: Baked omelette with green onions - Matilda G.
Ingredients: 2 free; range eggs; a cube of butter; red bell pepper; a few strips; 2 thin green onion stalks; a few cubes of goat cheese

Appetizers - Baked omelette with green onions by Matilda G. - Recipia

I made this omelet one morning when I really needed something quick and filling. I usually use spinach, but I didn't have any, so I went with what was in the fridge: some green onions, fresh cheese, and a little red pepper. It was just right for what I wanted – something light, without spending too much time by the stove. Quick Info Total time: 30 minutes Preparation time: 5 minutes Cooking/baking time: 25 minutes (5 minutes sautéing + 20 baking) Servings: 1 (maybe 2 if it's for kids) Difficulty: easy Recipe type: quick breakfast, warm snack Ingredients 2 farm eggs A small cube of butter 2 thin stalks of green onion A few strips of red bell pepper A few cubes of goat cheese (or other fresh cheese) Preparation method 1. In a multicooker, place the cube of butter and start the FRY function for 5 minutes. 2. Add the finely chopped green onion and let it soften slightly, stirring briefly. 3. Beat the eggs separately until they get a bit frothy, but don’t overdo it. 4. Once the onion has sautéed, pour the eggs over it. 5. Add the strips of red pepper and the cheese cubes on top of the eggs. 6. Change the multicooker setting to BAKE, set the temperature to 160 degrees Celsius, and the time to 20 minutes (the minimum available for this function). 7. Let the omelet bake without lifting the lid. 8. When the time is up, carefully lift the omelet from the pot. Cut into slices and serve warm. Why I make this recipe often It’s the kind of recipe that doesn’t require special ingredients and always adapts to what I have in the fridge. I don’t dirty many dishes. It comes out hearty and filling, suitable even for kids. There’s no need to supervise the oven or stove. Tips and variations Tips Don’t beat the eggs too hard, just enough to combine. If you have saltier cheese, taste it first and don’t add extra salt. Remove the omelet from the pot immediately after baking, otherwise, it may get too soggy from steam. Substitutions You can use any kind of fresh cheese, not just goat cheese. The bell pepper can be omitted or replaced with thinly sliced zucchini. The green onion can be swapped for chives or a bit of finely chopped leek. Variations Add chopped herbs (dill, parsley) to the eggs for a different flavor. If you have spinach, use it instead of the pepper or alongside the onion. For extra heartiness, add a few small pieces of stale bread to the eggs, like a mini soufflé. Serving ideas I often serve it with a simple tomato salad, but it also goes well with slices of cucumber or toasted bread. For lunch, it can be cut into pieces and put into a sandwich. Frequently asked questions Can I use a frying pan instead of a multicooker? Yes, but you’ll need to cook the onion and pepper over heat first, then cover the pan and let the omelet cook on very low heat until it’s fully set. The texture will be slightly different from that baked in a multicooker. Is it mandatory to use green onions? No, you can use finely chopped dry onion or even green garlic if you prefer. Just keep in mind that the sautéing time may change. Can this omelet be made without cheese? Yes, but the result will be less creamy and more airy. If you want to maintain the texture, you can add a tablespoon of sour cream to the eggs. How thick does the omelet come out with 2 eggs? With this amount, the omelet will be about 2-3 cm thick, similar to a thin crust. If you want a taller omelet, double the amount of eggs and ingredients. Nutritional values Estimate for one serving (all the quantity): Calories: approximately 300 kcal Protein: 18-20 g Fat: 22-24 g Carbohydrates: under 5 g Values may vary depending on the type of cheese you use and the amount of butter. If you add extra vegetables, the carbohydrate content may slightly increase. Storage and reheating The baked omelet is best right after it’s made. If there are leftovers, it can be stored in the fridge, covered, for up to 24 hours. When reheating (in the microwave or steam), the texture becomes denser. For optimal taste, it’s recommended to consume it fresh.

Baked omelette with green onions

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