Baked herb omelette
Ingredients
6 eggs, 2 tablespoons grated parmesan, 1 tablespoon dried scallion, 2 teaspoons dried marjoram, 2 teaspoons dried tarragon, 1/2 cup milk, 1 tablespoon extra virgin olive oil, balsamic vinegar (optional), salt, pepper (optional)
Preparation
Separate the eggs. Beat the yolks with the milk until foamy; add the Parmesan and herbs. Add the salt and pepper (if you like it) and mix.
Preheat the oven to 200°C. In the meantime, beat the egg whites until stiff and oil a deep oven dish. Add the whites to the eggs/milk/herb mixture and with a wooden spoon, very delicately – moving from the bottom up in order to not break down the egg whites.
Pour it all into the oven dish, spread it evenly and bake it for 20 minutes or until the surface begins to brown. Don’t open the oven during the baking process - to avoid making the omelette collapse.
Take the dish from the oven and serve after a few minutes. Should you like, at this point you can add a few drops of Balsamic Vinegar.
Suggestions
If it's the right season, fresh herbs may be used, respecting the suggested proportions. In this case they should be washed and dried on a cloth, then finely chopped.
6 eggs, 2 tablespoons grated parmesan, 1 tablespoon dried scallion, 2 teaspoons dried marjoram, 2 teaspoons dried tarragon, 1/2 cup milk, 1 tablespoon extra virgin olive oil, balsamic vinegar (optional), salt, pepper (optional)
Preparation
Separate the eggs. Beat the yolks with the milk until foamy; add the Parmesan and herbs. Add the salt and pepper (if you like it) and mix.
Preheat the oven to 200°C. In the meantime, beat the egg whites until stiff and oil a deep oven dish. Add the whites to the eggs/milk/herb mixture and with a wooden spoon, very delicately – moving from the bottom up in order to not break down the egg whites.
Pour it all into the oven dish, spread it evenly and bake it for 20 minutes or until the surface begins to brown. Don’t open the oven during the baking process - to avoid making the omelette collapse.
Take the dish from the oven and serve after a few minutes. Should you like, at this point you can add a few drops of Balsamic Vinegar.
Suggestions
If it's the right season, fresh herbs may be used, respecting the suggested proportions. In this case they should be washed and dried on a cloth, then finely chopped.
