Baked omelette

Name: Baked omelette - Floare E.
Ingredients: 1 country egg; a spring onion; a few cubes of cheese; a quarter of a red bell pepper; a quarter of a green bell pepper

Children - Baked omelette by Floare E. - Recipia

On mornings when I crave something quick but still want a warm meal, I make this baked omelette. If I have green onions and bell peppers on hand, it goes quickly. The country egg matters, and a few cubes of cheese make a difference in texture. There’s no need for many dishes, and I don’t have to stand by the stove. I prefer to use a small dish, possibly with a little oil, but it works without if I have something non-stick. Quick Info Total time: about 20-25 minutes Preparation time: 5-7 minutes Baking time: 15-18 minutes (depending on the oven) Servings: 1 Difficulty: easy Recipe type: breakfast, quick snack Ingredients 1 country egg 1 green onion a quarter of a red bell pepper a quarter of a green bell pepper some cubes of cheese Preparation steps 1. Preheat the oven to 180°C. For baked omelettes, you don’t need a very high temperature, otherwise, it dries out too much. 2. Slice the green onion into thin rounds. Cut the bell pepper into small cubes, just enough to mix easily into the omelette. 3. Choose a small heat-resistant dish. If it’s not non-stick, add a few drops of oil and spread it with your finger or a brush. 4. Place the chopped onion and bell pepper in the dish. 5. Crack the egg into a bowl and beat it well with a fork until it froths a bit. 6. Pour the egg over the vegetables in the dish. 7. Sprinkle the cheese cubes on top. 8. Place the dish in the oven, on the middle rack. Leave it until the omelette puffs up slightly and turns golden at the edges. It usually takes between 15 and 18 minutes, but I check to make sure it doesn’t dry out. 9. Take the dish out and let it cool for 1-2 minutes before removing the omelette with a spatula. Why I make this recipe often It’s quick, I use few ingredients, and I don’t have a lot of dishes to wash. I can change the vegetables, and the cheese on top adds flavor without complications. It’s good warm and at room temperature. Tips and variations Tips If you use a small egg, you can add a little milk (1 tablespoon), but it’s not necessary. For a non-stick dish, I don’t oil it at all. Substitutions Green onion can be replaced with red onion or a bit of leek. Instead of cheese, you can use small cubes of feta cheese, but be careful with the salt. The peppers can be of just one color; it doesn’t matter for the final taste. Variations You can add dill or parsley at the end before baking. If you want it heartier, you can also add a few thin slices of tomato or zucchini, but that might increase the baking time by 2-3 minutes. Serving ideas It can be eaten directly from the dish or flipped onto a plate. It goes well with toasted bread or a simple tomato salad. Frequently asked questions What do I do if I don’t have a non-stick dish? I use any heat-resistant dish, just oil it a little so the omelette doesn’t stick. Can I use more eggs? Yes, but then the baking time increases, and you’ll need a slightly larger dish. For two eggs, it takes about 20-22 minutes. Can it be made without cheese? Yes, but the omelette will be simpler in taste. You can add a little cheese or nothing at all if you don’t have any on hand. Can I add other vegetables? Yes, as long as they are chopped finely and you don’t add too much volume so it cooks evenly. Nutritional values Approximately, for this recipe (1 country egg, vegetables, a few cheese cubes): Calories: 170-200 kcal Protein: 11-13 g Fats: 11-14 g Carbohydrates: 5-6 g The values are approximate and can vary depending on the type of cheese and how big the egg is. Storage and reheating This omelette is best fresh. If there are leftovers, it can be stored in the refrigerator, covered, until the next day. For reheating, I use the oven or a pan on low heat, but sometimes it becomes a bit drier. Freezing is not recommended.

Baked omelette

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