A fluffy, ruddy omelet baked in the oven with tomatoes and cheese is much tastier and healthier than fried.
Cooking time 20 minutes
Eggs 3 pcs
Baltic cheese 30 g
Wheat flour 3 tbsp. l.
Butter 10 g
1/2 teaspoon breadcrumbs
Beat eggs in a bowl.
Grate cheese, dice the tomato, finely chop the onion.
Add cheese, tomatoes, onions, salt and flour to a bowl of eggs. Beat well.
Grease small molds with butter and sprinkle with breadcrumbs.
Put the mixture into molds.
Put in an oven preheated to 180 degrees C for 15 minutes.
Serve hot baked omelet.