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Baked Omelet

By: rabz of Dhaka, BD


Filed in Eggetarian Dishes

Serves 6 people

Other 193 recipes by rabz »

This is a healthier way to serve eggs to your family on week ends with a refreshing smell of dill & spring onions.

Ingredients


  • 8 eggs
  • 2 tbsp milk
  • 2 tbsp cream
  • 1/3 c flour
  • 2 chopped spring onions.
  • 21 tbsp dill chopped
  • 1/2 bell pepper chopped (red will be better) if not possible then add 1 chopped seedless tomato.
  • 2 chopped green chilli
  • 1/2 c ur choice veggies chopped(opt)
  • 1 small onion chopped
  • salt & pepper to adjust ur taste.
  • 2 tbsp shredded cheddar 
  • 1/4 c shredded mozzarella 

Directions

  1. With a beater beat the eggs for 15 min (this will make it nice and fluffy).
  2. Add in all the ingredients except the cheese.
  3. Now beat with a fork.
  4. Add the cheese & mix.
  5. Apply spraying oil on a parchment paper or foil over an 8"x 8" dish.
  6. Pour the eggs over it &  bake in 450 deg for 20 min or until set. 
  7. Remove from oven, allow to cool for 10 min then cut into desired shapes.
  8. Serve with toasted bread slices. 

Latest Comments

By rabz on 12/25/2010 7:23:00 AM

Thankx Fatima for ur suggestions , I do add diff things 2 my recipes every now & then 2 give them new tastes.

By Fatima Khan on 12/19/2010 2:18:00 PM

Hi RABZ, nice recipe! This Omelet can also be baked in a cup cake tray. Pour the mixture into moulds, top it with cheese and bake. Also can add sausages and boiled macaroni-rice shape to it.

By rabz on 10/20/2010 1:59:00 AM

Thanks Priyanka, @Sonali, Shredded( kadu kasht) cheddar & Mozzarrella r types of cheese. As for cream u can use fresh or can cream it is up 2 u.Hope tat helped. Cheers.

By sonali on 10/19/2010 7:20:00 AM

dear rabz can you pls exp me what do mean by shredded cheddar shredded mozzarella & what type of cream do we add

By priyanka fernandes on 10/18/2010 4:23:00 AM

hi rabz very nice recipe and a good option 4r breakfast.

By rabz on 10/16/2010 7:15:00 AM

Sorry but the dill is 2 tbsp not 21 tbsp. Cheers.

 

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