ROTD: Oven-baked Omelette

Oven-baked Omelette Recipe

Ingredients 

• 2 medium potatoes, boiled
• 1 medium zucchini
• 1/2 red pepper
• 1 tbsp Lurpak Soft butter
• 6 large eggs
• 1/2 cup grated melting cheeses (Arla Pasta & Gratinar)
• Salt
• Pepper

Instructions for Oven-baked Omelette

1. Peel the boiled potatoes and cut them into small pieces.
2. Cut the zucchini and red pepper into small pieces.
3. Heat a pan over medium heat and add the Lurpak soft butter.
4. Sauté the vegetables for 2-3 minutes until they are coated in butter, warmed through, and slightly softened.
5. Preheat the oven to 200°C with fan.
6. In a bowl, beat the eggs and add salt, pepper, and the grated cheeses.
7. Pour the egg mixture over the vegetables and gently stir.
8. Cook on the stove for 1-2 minutes, lifting the edges toward the center to allow the liquid egg to flow around.
9. Place the pan in the oven on the middle rack and bake until the omelette puffs up, browns evenly, and sets in the center, about 12 minutes.
10. Flip the omelette onto a plate and serve with a seasonal salad.

Baking in a pan (alternative method):

1. Alternatively, sauté all the vegetables in a pan with Lurpak soft and transfer them to a small baking dish.
2. Pour the egg mixture over the vegetables and place the dish on the middle rack.
3. Bake in a preheated oven with fan at 200°C for about 20 minutes, until the center is set.
4. Let it cool slightly, then serve in slices.

Source: Argiro Babarigou