There baked omelette it is an excellent alternative to the classic pan-fried omelette, in fact, it even has some advantages. First, there will be no need to turn the omelette or constantly monitor it to prevent it from burning. The second positive aspect of this recipe is that baking will make a dish lighter.
The qualities of the omelette are always the same: even the baked omelette can be enriched with the ingredients you prefer, such as cured meat, cheeses is vegetablesas well as being a tasty recipe for recycle leftovers. Whether it's a way to save dinner or to prepare a delicious aperitif, the baked omelette is a must try!
How to make the omelette in the oven: recipe
Below, the basic recipe to cook the omelette in the oven. Remember that you can add many other ingredients (zucchini, spinach, artichokes, ham, salami, scamorza …) and herbs to taste.
Ingredients for 4 people
Extra virgin olive oil
First break the eggs in a bowl and beat them lightly. Add the grated Parmigiano Reggiano, salt, pepper and aromatic herbs to taste (thyme, chives, sage, rosemary … it's up to you to decide!). Keep beating until you get a homogeneous behavior.
Grease a non-stick baking dish or non-stick pan with extra virgin olive oil (or cover it with parchment paper) and pour the mixture inside. Bake in a preheated static oven at 180 ° C for about 15-20 minutes, it will depend on your oven. It will be cooked when it has swollen and lightly colored on the surface.
Baked omelette: ready to roll?
Baking is particularly suitable for preparing the roll of omelette, ideal for presenting a really nice aperitif or appetizer on the table: in this case it is necessary to use a large pan to obtain a thinner thickness and cook the mixture in a preheated oven at 180 ° C for 15 minutes.
When the omelette is ready, turn it over gently on a layer of plastic wrap and let it cool. Once cold it can be stuffed, for example, with a cream cheese, salami slices, rocket, pesto: finally, just roll it up with the help of the transparent film, tightening it as much as possible to keep it compact. After about an hour of rest in the refrigerator, it is ready to be sliced and enjoyed.