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Baked Omelette with Chicken Fillet

Baked Omelette with Chicken Fillet

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Breakfasts | European cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

5

🍽️ Servings

4

Description

Baked omelette with chicken fillet

Ingredients

  • Large eggs - 1 piece
  • Chicken fillet - 1 piece
  • Spices - to taste
  • Herbs - to taste
  • Semolina - 1 tablespoon

Step by Step guide

Step 1

Boil and peel three eggs (hard-boiled).

Step 2

Finely chop the chicken fillet.

Step 3

Crack seven eggs, add the chopped fillet, spices, and herbs.

Step 4

Whisk the mixture for a few minutes (I blended it a bit more with an immersion blender because I wanted it to be almost fibrous, not chunks of meat).

Step 5

Grease the baking dish with vegetable oil (you can also dust it with semolina for extra insurance).

Step 6

Pour half of the batter, place three hard-boiled eggs in a row (this step is necessary if you have more meat, and the batter is denser; if it is liquid like in my photo, you can place the eggs right away and not in stages).

Step 7

Pour the remaining batter over the eggs.

Step 8

Bake for 20 minutes at 428°F (adjust according to your oven and smell: after 15 minutes you can peek — if the center is liquid, leave it for another 5 minutes; if it is firm and smells like an omelette, feel free to take it out of the oven).

Step 9

Let it cool slightly in the dish — the omelette will pull away from the edges, flip it onto a plate and serve.

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