Omelette recipe in the oven with herbs and chicken

The popularity of the omelet is due to its simplicity and ease of preparation. It is enough to beat a couple of eggs, mix with salt and breakfast is ready. Everything is quite simple and as simple as possible. But there are other ways, for example, you can bake a omelet in the oven, adding chicken and herbs. Believe me, such a dish turns out to be more satisfying, tastier and healthier.

Like any other hearty breakfast, the Omelet with Chicken in the Oven cooked in the morning is a wholesome healthy meal that will keep you feeling full for a long time.

Cut the washed and dried chicken breast into moderately small and uniform pieces.

Boil the chopped chicken pieces in water without adding salt until tender. Then drain the water and let the moisture sit.

Drive in chicken eggs in a deep bowl, add salt and ground black pepper to taste, stir with a whisk.

Add 20% sour cream, finely chopped greens mix and stir until smooth.

Put the pre-boiled chicken pieces into the egg-sour cream mixture with herbs.

Grease the bottom and sides of a refractory baking dish generously with unmelted butter.

Pour the cooked egg, sour cream, herbs and poultry blank into a deep heat-resistant pan.

Transfer the dish to the preheated oven to 180 degrees. Bake an omelet with chicken and herbs for 20-30 minutes, until the mixture becomes thicker and is covered with a barely noticeable golden brown crust.

Serve ready-made lush omelet for breakfast hot, dividing into portions with boiled green peas and other fresh vegetables.

Recipe tip:

- For a change, you can add fresh red tomatoes, onions and some parsley to the omelet.

- In the omelet, you can use the leftover chicken from a previously prepared soup or the flesh of baked chicken, separating it from any bones.

- Also, those who like to experiment can replace the chicken with ham, mushrooms, cabbage, or even make an omelet with broccoli.