FLUFFY FRENCH OMELETTE
- Difficulty Level Easy
Recipe featured on bthings.me
I love omelettes. My mother used to make us this fluffy, oven-baked version and it is much easier than the fill-and-fold-over classic. Remember to use a pan that can go into the oven, or a shallow pot that can go from stove top to oven.
Tips:
- Other filling options are fried bacon and tomato, with grated cheese sprinkled over the top before the omelette goes into the oven.
- Fry mushrooms with garlic and thyme, add a dash of cream and then pour the egg mixture over the top, for a decadent creamy, mushroom version.
Ingredients
- 3 eggs
- 2 Tbsp (30ml) milk
- 1 Tbsp (15ml) butter or coconut oil
- 1 small onion, thinly sliced
- 2 spring onions, thinly sliced
- 1 Tbsp (15ml) thyme leaves
- 50g feta cheese
Instructions
- 1. Preheat the oven to 220°C.
- 2. Whisk the eggs and milk vigorously – you want the egg mixture to be quite frothy.
- 3. Heat the butter and fry the onions and spring onions until soft and golden. Add the thyme and crumbled feta.
- 4. Pour the egg mixture over the filling and allow to start cooking. Move the egg around slowly to fill all the gaps between the onion and feta.
- 5. Pop into the oven for 5-10 minutes – the omelette will puff up and cook through.
- 6. Serve immediately and straight from the pan, and remember that handle will be hot-hot.
- Servings : 2
- Recipe Type : Light
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Instructions
- 1. Preheat the oven to 220°C.
- 2. Whisk the eggs and milk vigorously – you want the egg mixture to be quite frothy.
- 3. Heat the butter and fry the onions and spring onions until soft and golden. Add the thyme and crumbled feta.
- 4. Pour the egg mixture over the filling and allow to start cooking. Move the egg around slowly to fill all the gaps between the onion and feta.
- 5. Pop into the oven for 5-10 minutes – the omelette will puff up and cook through.
- 6. Serve immediately and straight from the pan, and remember that handle will be hot-hot.
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