Everything you’ll need to Make Oven Baked Omelet
- 6 slices of toast slices
- 6 large eggs
- 2 cups milk
- 2 sausages
- 2 spring onions, chopped (including the green parts)
- 1 cup shredded mozzarella cheese
- 1 cup yellow cheese
- 5-6 cherry tomatoes, halved
- Salt
- Pepper
- A little parsley
- A little butter for greasing the baking dish
Instructions:
- Lightly butter a small baking dish, ideally around 24×24 cm.
- In a pan over high heat, add the sausage slices and cook for 3-4 minutes.
- Cut the toast slices into small cubes and add them to the pan.
- Add the chopped spring onions and sauté for a few minutes until they become translucent.
- Set aside to cool completely.
- In a large bowl, beat the eggs with a whisk until combined.
- Add salt and pepper.
- Pour in the milk, cheeses, and parsley, and mix well.
- Finally, add the bread and sausages that have cooled.
- Pour the mixture into the buttered dish.
- Cover with plastic wrap and refrigerate for 1 to 4 hours.
- You can leave it covered in the fridge overnight if needed.
- Preheat the convection oven to 160°C.
- Place the cherry tomatoes on the surface of the omelet mixture.
- Bake on the middle rack for about 1 hour, until the surface is lightly golden, puffed up, and the center is set.
- Once out of the oven, let it rest for 5-10 minutes.
- Serve the omelet warm with a spoon.
Enjoy!
Source: Argiro Barbarigou
