Baked omelet

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.

Bon appetit!