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Baked omelette with red onion, sour cream

Author
Cookinero 7 Nov 2022
20870
Baked omelette with red onion, sour cream

Sour cream baked omelettes are surprisingly fluffy and can brighten up your nostalgia for an omelet from kindergarten a little.

How to cook Baked omelette with red onion, sour cream

Step 1

Baked omelette with red onion, sour cream

Preheat oven to 180°C. For an omelette, fry flour with 2 tbsp. l. butter until light brown. Remove the pan from the heat, put the sour cream, mix thoroughly so that there are no lumps, and return to the fire. Simmer for 1 minute, transfer to a bowl and set aside.

Step 2

Baked omelette with red onion, sour cream

For the filling, cut the onion into thin feathers. Heat a couple of tablespoons of oil in a deep frying pan (preferably in the one in which you will bake the omelet), put the onion. Sprinkle with a pinch of sugar, salt and fry quickly over high heat, stirring frequently. Sprinkle with zira and remove from heat.

Step 3

Baked omelette with red onion, sour cream

Crack eggs into a bowl with sour cream, beat until smooth, salt and pepper. Return the pan with the onion to the heat, add a spoonful of oil, heat strongly.

Step 4

Baked omelette with red onion, sour cream

Pour the omelette mass into a hot pan with onions and let it grab from below. Then move the omelette to the oven and bake at 160°C for 5-10 minutes or until the eggs on top are also set. Serve immediately.

Baked omelette with red onion, sour cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute red onion with yellow or white onion, or even shallots. The flavor will be slightly different, but still delicious. Caramelizing them well is key!
Greek yogurt or crème fraîche are good substitutes for sour cream. They will provide a similar tang and creamy texture.
This recipe is already vegetarian! Just ensure that any cooking oil or butter you use is plant-based if you're being strict.
While best served immediately, you can prepare the onion filling in advance. Store it in the refrigerator and add it to the omelette just before baking. Assembled omelette doesn't keep well.
Store leftover baked omelette in an airtight container in the refrigerator for up to 2 days. It might lose some of its texture upon reheating.
Freezing is not recommended as the texture of the eggs and sour cream can change, becoming watery and less appealing. It's best enjoyed fresh.
Omit the flour in the first step, or try using a low-carb flour alternative like almond flour or coconut flour. Be mindful of the sugar added to the onions and use a sugar substitute if desired.
This omelette pairs well with a side salad, some fresh crusty bread, or roasted vegetables. A sprinkle of fresh herbs on top also adds a nice touch.
Absolutely! Bell peppers, mushrooms, spinach, or zucchini would all be great additions to the onion filling. Sauté them along with the onions.
Make sure your pan is well-seasoned or use a non-stick pan. Also, heating the pan and oil adequately before pouring in the egg mixture helps prevent sticking.

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