A delicious oven-baked omelet, free of gluten, nuts and soy, perfect for a European or Italian brunch. Made from eggs, whole milk and parmesan cheese.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: not vegan | lactose | eggs |
⏱ 29 mins – easy
🍽 8 servings – 241 kcal per serving
| Serving
119g |
Fat
14g |
Sat. fat
6g |
Sodium
577mg |
| Carbs
8g |
Fibers
0g |
Sugars
1g |
Proteins
18g |
INGREDIENTS
- 8 eggs
- 1 cup whole milk
- ½ cup all-purpose flour
- ½ tsp salt
- 1 pinch black pepper
- 1 cup Parmesan cheese
- ½ tbsp sunflower oil
TOOLS
- 1 pan
- 1 oven
- 1 grater
- 1 bowl
- 1 knife
- 1 whisk
- 1 board
STEPS
Preheat the oven to 450°F for 12-15 minutes.
Shred parmesan cheese with a grater.
Crack eggs in a bowl and whisk. Add whole milk, all-purpose flour, salt, and black pepper to the bowl. Whisk until everything is combined.
Heat sunflower oil in a pan. Add half of the egg mixture to the pan and drizzle with grated parmesan cheese. Then, add the other half of the egg mixture on top. Transfer the pan to the oven and bake for 20 minutes to get a baked omelet.
Serve the baked omelet on a board and slice it.
It’s ready to be served !
