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Omelette with cheese
The omelet has long and firmly taken the position of the permanent leader among breakfasts. The thing is that it meets the most important criteria of a morning snack: the omelet is tasty and light, it is prepared quickly, but most importantly, it can be mixed with almost any product that you have in the refrigerator. In this recipe, an omelet with cheese, on which you can easily hold out until late lunch.
How to cook Omelette with cheese
Step 1
Beat eggs with cream and salt.
Step 2
Pour the mixture into a baking dish, sprinkle with cheese, add sun-dried tomatoes and oregano.
Step 3
Bake the omelette at 100°C for 15 minutes.
Step 4
Serve sprinkled with herbs if desired.
Omelette with cheese - FAQ About Ingredients, Baking Time and Storage
Yes, you can use milk instead of cream for a lighter version. The texture may be slightly less rich but still delicious.
Any melty cheese like cheddar, mozzarella, or gruyère works well. For extra flavor, try feta or goat cheese.
Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave before serving.
It’s already vegetarian! For a vegan version, use chickpea flour (instead of eggs), plant-based cream, and vegan cheese.
Try fresh cherry tomatoes, roasted red peppers, or sautéed mushrooms for a different flavor profile.
Yes, slice it into portions and freeze for up to 1 month. Thaw overnight in the fridge and reheat before serving.
Yes! With eggs, cheese, and cream, it’s naturally low-carb. Skip the tomatoes for even fewer carbs.
Serve with a fresh green salad, avocado slices, or crusty bread for a complete meal.
Absolutely! Use a larger baking dish and extend the baking time by 5-10 minutes if needed.
Baking low and slow ensures a tender, fluffy texture. For a quicker version, try 180°C for 8-10 minutes.
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