Baked Omelette with Chicken Fillet
Breakfasts • European
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 430°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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