Baked lettuce omelet

Name: Baked lettuce omelet
Ingredients: 3 large frankfurters (180 g); 1 tablespoon oil; 1 small head of lettuce (150 g); 6 eggs; 3 tablespoons milk; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4 tablespoons grated Parmesan (20 g); 1 tomato

Appetizers - Baked lettuce omelet by Florentina B. - Recipia

Well-drained lettuce keeps the baked lettuce omelet tender, with browned edges and frankfurters underneath. The eggs and milk bind the leaves, while Parmesan makes a thin crust on top; the tomato slices stay visible when cut. I tear the leaves a little smaller so they don't come out in long strips. Prep: 15 minutes. Cook: 15 minutes. Total time: 30 minutes. Serves: 4. About 300 kcal and 17 g protein per serving.

Ingredients

3 large frankfurters (180 g)
1 tablespoon oil
1 small head of lettuce (150 g)
6 eggs
3 tablespoons milk
1 teaspoon salt
1/2 teaspoon ground pepper
4 tablespoons grated Parmesan (20 g)
1 tomato

Preparation

1. Slice the frankfurters and fry them for 5 minutes in a pan with 1 tablespoon hot oil, until browned. Transfer them to a paper towel. 2. Wash the lettuce leaves one by one, drain them well and tear them into small pieces. 3. Beat the eggs with a whisk until foamy. Stir in the milk, 1 teaspoon salt and 1/2 teaspoon pepper. 4. Mix the lettuce with the beaten eggs. The leaves will be spread throughout the mixture. 5. Line a baking tray with parchment paper and arrange the frankfurters in a layer. Pour the eggs and lettuce over them, level the mixture and sprinkle with Parmesan. 6. Bake in a preheated oven at 200 °C for 8 minutes, until the edges start to set. Slice the tomato into rounds, place them on top and bake for 2 more minutes, until the egg is set.

Notes

You can replace the frankfurters with 180 g browned smoked pork belly; the eggs and dairy remain, so the dish contains egg and milk. A slice of toast is enough on the side, and when cut, it brings to mind a pan omelet with the leaves held in the middle. Tear leaves with thick ribs a little smaller; if the lettuce still has water on it after washing, dry it before mixing it with the eggs. Sometimes the middle can seem soft when the edges are already set, especially if the egg layer is thicker in the tray. Young leaves soften quickly, while more mature ones stay a little firmer in cross-section. A meaty tomato with few seeds leaves less juice on the surface. If the Parmesan is very salty, reduce the salt in the eggs. The omelet can also be eaten cold; keep leftovers covered in the fridge for up to 3 days.