ROTD: Oven Baked Omelet

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:

1. Lightly butter a small baking dish, ideally around 24×24 cm.
2. In a pan over high heat, add the sausage slices and cook for 3-4 minutes.
3. Cut the toast slices into small cubes and add them to the pan.
4. Add the chopped spring onions and sauté for a few minutes until they become translucent.
5. Set aside to cool completely.
6. In a large bowl, beat the eggs with a whisk until combined.
7. Add salt and pepper.
8. Pour in the milk, cheeses, and parsley, and mix well.
9. Finally, add the bread and sausages that have cooled.
10. Pour the mixture into the buttered dish.
11. Cover with plastic wrap and refrigerate for 1 to 4 hours.
12. You can leave it covered in the fridge overnight if needed.
13. Preheat the convection oven to 160°C.
14. Place the cherry tomatoes on the surface of the omelet mixture.
15. Bake on the middle rack for about 1 hour, until the surface is lightly golden, puffed up, and the center is set.
16. Once out of the oven, let it rest for 5-10 minutes.
17. Serve the omelet warm with a spoon.

Enjoy!

Source: Argiro Barbarigou