Omelet in the oven. Step by step recipe

An omelette in the usual sense is eggs beaten with milk and fried in sunflower oil. The French version of this dish is somewhat different, both in appearance and cooking technology. You can cook such an omelette both without filling and with an addition (you can take seafood, cheese, greens, mushrooms, etc.). Very tasty french omelette with mozzarella. This dish has features of France and Italy, it is saturated with the delicate taste of the French and the amazing aroma of Italian cheese. The wonderful smell, taste and look of this omelette will give you the mood before a working day, satisfy your hunger at lunchtime or serve as a wonderful snack for dinner.

List of necessary products, based on 1 serving:

butter - 15g;
chicken egg - 2-3 pcs.;
salt - to taste;
mozzarella - 50g (you can take more);
greens (in this case, it is a root).

French omelet recipe

Beat eggs until frothy in a bowl. You can do this with a whisk or two forks. It is also best to take cold dishes. Add pepper and salt if desired.

We heat the pan over medium heat and immediately after heating, switch the fire to minimum. We melt the butter. And immediately pour the beaten eggs in a thin stream.

We fry the omelette on a very slow fire, with a spatula we constantly level the egg pancake, make sure that it does not fry. As soon as the bottom side grabs, you can add the filling and roll the pancake into a tube.

For convenience, twisting can be done by removing the pan from the heat. Leave the French omelette in the pan for a minute, just enough to melt the mozzarella a little. Ready!

Today we will prepare a rather simple, but fragrant and beautiful dish, and not just any, but Italian cuisine. The combination of pickled cheese (we need this, not a hard version of mozzarella) with tomatoes and basil is considered a classic. I suggest adding eggs to this beautiful trio, which are also quite tender and go well with tomatoes and onions for a piquant hue.

Ingredients:

one tomato;

two eggs;

mozzarella cheese - one hundred grams;

half a head of onion;

olive oil;

basil;

salt.

Recipe for scrambled eggs with mozzarella, tomato and herbs:

Heat up a frying pan and pour some olive oil into it.

While the pan is heating up, take the onion, peel it and thinly cut into half rings. Add it to a preheated pan and wait until it is fried to a translucent golden hue, stirring occasionally.

While the onion is fried, take the tomato, peel it from the stalk and cut into small pieces. Next, add to the pan and sauté over low heat. It takes quite a bit of time, about a minute or two, for the tomato to soften.

Cut the mozzarella into small pieces. For this dish, even cheese in the form of round pieces will be more convenient.

Break the eggs into a bowl suitable for beating. Lightly beat the eggs with a fork so that they partially retain their viscous texture. Add salt.

Pour the eggs into the pan with the onions and tomatoes. The lid does not need to be closed. We stir constantly.

After a minute, add mozzarella and basil.

Continue stirring for another fifteen seconds to melt the pieces a little.

Then cover with a lid and turn off the stove.

After waiting a few minutes, pour our dish with a little olive oil.

Close the lid for another minute. The egg is ready.

Despite the fact that the word omelette was coined by the French, many dishes with a similar cooking technology are known in almost all parts of the world. For example, the Italians call an almost identical dish frittata. Although, if you look at the intricacies, frittata is most often baked - an omelet with cheese and tomatoes in the oven, or oven. The classic omelette is probably one of the easiest culinary dishes.

French omelette is prepared without the addition of milk, flour and other ingredients. What's more, the French omelet is made thin and rolled into an "envelope" or tube before serving. I read somewhere that the ability to cook a simple omelette among French chefs is almost the beginning of a career, the first step, so to speak. The omelette is cooked in the best butter by fairly quick frying in a hot skillet. Before serving and folding, sometimes, the omelet is diversified with fillings.

I do not argue, for us the best filling in an omelet is fried cracklings with onions. However, a very tasty omelet with tomatoes or a magnificent omelette with mushrooms, cheese and herbs is usually eaten instantly and without any questions. When preparing an omelet, you should not add foods containing liquid to the eggs - an omelet with milk, cream, very ripe tomatoes. Italians even remove seeds from tomatoes before cooking, give time for excess liquid to glass. And only after that, all the ingredients are mixed with lightly beaten eggs to prepare the frittata.

Most often, tomatoes and cheese are added as a filling to a traditional omelet. If possible, in order to cook a magnificent omelette in the oven, it is better to take small cherry tomatoes. Most often, cherry tomatoes are sold in small sprigs and are rarely overripe. This means that the tomatoes will not give a lot of liquid to the omelet. In principle, you can use large tomatoes, after peeling them from the peel and seeds. With all the variety of cheeses, for my taste, mozzarella, an excellent young Italian cheese, is best suited for an omelette. Mozzarella melts beautifully at cooking temperatures, perfect for scrambled eggs as well as pizza. One of our favorite homemade salads is a wonderful combination of mozzarella, tomatoes and basil. Mozzarella with tomatoes is already delicious in itself, in general, this is an amazing combination.

Let's prepare a magnificent omelette in the oven, in which mozzarella with cherry tomatoes will be used as a filling. Surprisingly, an egg omelet recipe without “seasonal” ingredients. Basil, cherry tomatoes, mozzarella have long been available at any time of the year. And the benefits of egg dishes are obvious.

A simple tasty omelette with cheese and tomatoes in the oven is a good option for a hearty breakfast, given that the only personal participation in the cooking process is to turn on the oven, chop the tomatoes and mozzarella and beat the eggs with a fork.

Ingredients (1-2 servings)

Eggs 6 pcs
Cherry tomatoes" 8-10 pcs
Mozzarella 100 g
Green basil 2-3 sprigs
Butter 20 g
Ground black pepper, salt Spices

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Omelet in the oven. Step by step recipe

Needless to say, the products must be exceptionally fresh. For the most part, this applies to eggs and mozzarella. Fresh eggs, they used to be called "dietary", i.e. implementation period no more than 7 days. This is what will suit you if the ubiquitous, arrogant and clucking “herd” does not run around the yard, carrying the freshest eggs with a deadline of “just laid down”. By the way, the "table" egg - the implementation period is up to 25 days, this is for information.
Eggs, mozzarella, tomatoes, basil
Fresh eggs should probably be washed before cooking. Plain warm water, then wipe. Next, gently break the shell with a knife, or on the edge of the bowl, and release the contents of the eggs into a deep bowl. Often small fragments of the shell fall into the bowl, they must be removed. Salt and pepper the eggs a little. Next, using a regular table fork, mix the eggs until smooth. No need to beat, just mix well.
Using a regular table fork, mix the eggs until smooth.
Turn on the oven, let it heat up to 180-190 degrees
Grease the inside of a high-sided mold with a piece of butter. Carefully and so that the entire inner surface of the mold is covered with oil. Pour the egg mixture into the mold.
Pour the egg mixture into the mold
Immediately reserve 4-5 mozzarella balls and 3-4 cherry tomatoes to decorate the omelette before serving.
Mozzarella balls, freshest, removed from liquid. If the balls are the size of a cherry, they can be used whole. If the balls are large, cut them in half. Often, mozzarella is sold in the form of fairly large balls, the size of a chicken egg or larger. Then it is worth cutting the mozzarella into slices 1-1.5 cm thick. Arrange the pieces of mozzarella in the form with the egg mixture, immersing them directly into the liquid.
Arrange the mozzarella pieces in the form with the egg mixture
Cut the cherry tomatoes in half and arrange them in the same dish. Actually, this is all the preparation - an omelette with cheese and tomatoes can be put in the oven.
Cut the cherry tomatoes in half and arrange them in the form
Place the omelette in the oven. The exact temperature in the oven is not particularly important. It can be in the range of 170-210 degrees. Too low temperature - longer cooking, higher temperature - cooks faster, but there is a risk of burning, but this does not affect the fall of the omelet. In any case, the dish is cooked in the oven until the egg mixture is completely curtailed, this is controlled visually. Taking into account the heating of the form at a temperature of 190 degrees, my dish was prepared for 30 minutes.
The cooked omelette in the oven is perfectly separated from the mold, it does not stick at all.
Cooked omelette separates perfectly from the mold, does not stick at all
Transfer the airy omelet with cheese and tomatoes to a large plate.
Arrange green basil leaves, quartered cherry tomatoes and mozzarella balls on top of the omelet.

Omelette with mini mozzarella and cherry tomatoes

Mini mozzarella - 250 g

Cherry tomatoes - 150 g

Basil - 15 g

Eggs - 8 pcs.

Cream - 100 ml

Butter - 20 g

Wheat toast bread - 4 slices

Olive oil - 50 ml

Dill - 15 g

Salt pepper

244 kcal

Cut mini mozzarella and cherry tomatoes in half. Cut basil leaves into strips.

Mix eggs with cream, salt and pepper. Pour the egg mixture into a preheated pan with butter, put the tomato and mozzarella halves on top, sprinkle with basil and place in the oven, heated to 180 ° C, for 5-7 minutes, until golden brown.

Dry the slices of bread until crispy in the oven or in the toaster.

Put the finished omelette on a plate, put toasts next to it, drizzle with olive oil and garnish with fresh dill.

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Beetroot salad with mini mozzarella and prunes Boiled beets - 1 pc., mini mozzarella - 150 g, prunes - 50 g, lettuce - ? beam, sunflower seeds - 4 tbsp. l., olive oil - 2 tbsp. l., lemon juice - 2 tbsp. l., salt and a mixture of Italian herbs

Omelet with frozen cherry tomatoes and mayonnaise Ingredients 4 eggs, 5–7 frozen cherry tomatoes, 50 ml cream, 20 g flour, 20 g mayonnaise, 20 ml vegetable oil, pepper, salt. Cooking method Beat eggs with cream, flour, mayonnaise, pepper and salt in

Cherry omelet Ingredients: 4 eggs, 5–7 cherry tomatoes, 50 g cream, 20 g flour, 20 g mayonnaise, 10 ml vegetable oil, pepper, salt. Method of preparation: Wash cherry tomatoes. Beat eggs with cream, flour, mayonnaise, pepper and salt. Place cherry tomatoes in a mold with vegetable oil,

Mini pizza with octopus and cherry tomatoes Fresh frozen mini octopus - 1 kg Ground allspice - a pinch Cherry tomatoes - 500 g Mozzarella - 500 g Olive oil - 50 ml Green basil - 20 g Salt, pepper For dough Flour - 300 g Water - 185 ml Salt - 7 g Sugar - 15 g Olive oil

Cherry omelette Ingredients: 4 eggs, 5–7 cherry tomatoes, 50 g cream, 20 g flour, 20 g mayonnaise, 10 ml vegetable oil, pepper, salt. Method of preparation: Wash cherry tomatoes. Beat eggs with cream, flour, mayonnaise, pepper and salt. Cherry put in a form with vegetable

Salad with mini mozzarella and Baku tomatoes Corn salad - 200 g Radicchio salad - 20 g Frize salad - 40 g Arugula - 30 g Avocado - 1 pc. Lemon juice - 20 ml Baku tomatoes - 200 g Spinach - 25 g Mini mozzarella - 250 g Basil - 10 g Baguette - 1 pcs. Garlic - 1 clove Thyme - 10 g

Salad with mini mozzarella in tempura Frize salad - 60 g Radicchio salad - 40 g Lolo Rosso salad - 40 g Oakleaf salad - 40 g Cherry tomatoes - 60 g Shiitake mushrooms - 60 g Mini mozzarella - 360 g Tempura flour - 100 g Vegetable oil - 1 l For batter Tempura flour - 245 g Egg - 1 pc. Water

Spaghetti with mozzarella and cherry tomatoes Cherry tomatoes - 200 g Olive oil - 80 ml Garlic - 2 cloves Parsley - 10 g Spaghetti - 400 g Mozzarella - 250 g Salt 20 min 297 kcal Cherry tomatoes cut into 4 parts, fry in a saucepan into parts of olive oil with the addition

Omelette with mini mozzarella and spinach Eggs - 12 pcs. Cream 33% - 100 g Butter - 100 g Dried tomatoes - 100 g Spinach (freshly frozen) - 500 g Mini mozzarella - 200 g Parsley - 10 g Olive oil - 15 ml Salt, pepper 30 min 215 kcal For cooking one omelet in a bowl break 3

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Omelet with shrimp and cherry tomatoes? onion - 1/4 onion Bulgarian pepper - 1 pc.? cherry tomatoes - 6 pcs.? boiled-frozen shrimp - 100 g? dill greens to taste? salt, black pepper to taste chicken egg - 1 pc.? milk - 2 tbsp. l.? vegetable oil - 1 tsp. Beat

Omelet with asparagus and cherry tomatoes Ingredients: Egg whites - 12 pcs., Asparagus - 12 stalks, cherry tomatoes - 12 pcs., onions - 2 pcs., garlic - 4 cloves, olive oil - 20 ml, basil - 30 g, ground black pepper salt to taste. Cooking method: Finely chop the onion,

Let's prepare a magnificent omelette in the oven, in which mozzarella with cherry tomatoes will be used as a filling. Surprisingly, an egg omelet recipe without “seasonal” ingredients. Basil, cherry tomatoes, mozzarella have long been available at any time of the year. And the benefits of egg dishes are obvious.

Ingredients (1-2 servings)

Eggs 6 pcs
Cherry tomatoes" 8-10 pcs
Mozzarella 100 g
Green basil 2-3 sprigs
Butter 20 g
Ground black pepper, salt Spices

Add prescription to phone

Omelet in the oven. Step by step recipe

Needless to say, the products must be exceptionally fresh. For the most part, this applies to eggs and mozzarella. Fresh eggs, they used to be called "dietary", i.e. implementation period no more than 7 days. This is what will suit you if the ubiquitous, arrogant and clucking “herd” does not run around the yard, carrying the freshest eggs with a deadline of “just laid down”. By the way, the "table" egg - the implementation period is up to 25 days, this is for information.
Eggs, mozzarella, tomatoes, basil
Fresh eggs should probably be washed before cooking. Plain warm water, then wipe. Next, gently break the shell with a knife, or on the edge of the bowl, and release the contents of the eggs into a deep bowl. Often small fragments of the shell fall into the bowl, they must be removed. Salt and pepper the eggs a little. Next, using a regular table fork, mix the eggs until smooth. No need to beat, just mix well.
Using a regular table fork, mix the eggs until smooth.
Turn on the oven, let it heat up to 180-190 degrees
Grease the inside of a high-sided mold with a piece of butter. Carefully and so that the entire inner surface of the mold is covered with oil. Pour the egg mixture into the mold.
Pour the egg mixture into the mold
Immediately reserve 4-5 mozzarella balls and 3-4 cherry tomatoes to decorate the omelette before serving.
Mozzarella balls, freshest, removed from liquid. If the balls are the size of a cherry, they can be used whole. If the balls are large, cut them in half. Often, mozzarella is sold in the form of fairly large balls, the size of a chicken egg or larger. Then it is worth cutting the mozzarella into slices 1-1.5 cm thick. Arrange the pieces of mozzarella in the form with the egg mixture, immersing them directly into the liquid.
Arrange the mozzarella pieces in the form with the egg mixture
Cut the cherry tomatoes in half and arrange them in the same dish. Actually, this is all the preparation - an omelette with cheese and tomatoes can be put in the oven.
Cut the cherry tomatoes in half and arrange them in the form
Place the omelette in the oven. The exact temperature in the oven is not particularly important. It can be in the range of 170-210 degrees. Too low temperature - longer cooking, higher temperature - cooks faster, but there is a risk of burning, but this does not affect the fall of the omelet. In any case, the dish is cooked in the oven until the egg mixture is completely curtailed, this is controlled visually. Taking into account the heating of the form at a temperature of 190 degrees, my dish was prepared for 30 minutes.
The cooked omelette in the oven is perfectly separated from the mold, it does not stick at all.
Cooked omelette separates perfectly from the mold, does not stick at all
Transfer the airy omelet with cheese and tomatoes to a large plate.
Arrange green basil leaves, quartered cherry tomatoes and mozzarella balls on top of the omelet.