Sunday, January 22, 2006

Oven Omelette

Oven Omelette
1 tbsp butter
5 eggs
2 tbsp water
1 medium sized tomato, slice into thin wedges (discard seeds)
2 green onions, chopped
1 tsp oregano
2 tbsp parsley, chopped
1/2 cup mozzarella, grated
Salt
Pepper

Pre-heat the oven to broil (grill) and place oven rack in the highest position.

In a small bowl, whisk the eggs with water. Add salt and pepper.

You need a 30 cm wide pan (oven safe dish or pan with heatproof handle). Melt the butter in it on medium-high heat. Pour in the eggs and spread them all over the pan. Cook until about 2/3 of the eggs are done. Turn off the heat. Place tomatoes on top as seen in the picture. Spread the onions, oregano and parsley equally on top, and add in the mozzarella. Place in the oven and cook for about 2 minutes until the cheese melts.

Serve while still hot with fresh Italian or French bread.

2 comments:

Anonymous said...

How many does this serve? I need to come up with brunch for 12. This looks an easy, healthy, tasty, alternative to the usual "egg bake".

Binnur said...

Hi,
I usually count two eggs per person.