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🍽️ Oven-Baked Tomato and Mozzarella Omelette

505 kcal · 30 min · 4 servings

Ingredients

• Eggs 12 pcs.
• Salt pinch
• Pepper, black ground pinch
• Nutmeg, ground 0.5 tsp
• Garlic cloves 1 pcs.
• Organic Lemon 0.5 pcs.
• Olive oil 4 tbsp
• Mozzarella 2 pcs.
• Basil, fresh 20 g
• Vine tomatoes 3 pcs.
• Balsamic cream 1 tbsp

Instructions

1. 1. Preheat the oven to 190 degrees Celsius with fan.
2. 2. Whisk the eggs in a medium bowl.
3. 3. Season the egg mixture with salt, pepper, and grated nutmeg.
4. 4. Peel the garlic clove and press it finely or chop it small.
5. 5. Finely grate the lemon zest.
6. 6. Add the garlic and lemon zest to the egg mixture.
7. 7. Heat two tablespoons of olive oil in a pan.
8. 8. Pour the egg mixture into the hot pan.
9. 9. Let the omelette set for about three to four minutes over high heat.
10. 10. Stir the omelette once or twice during this time.
11. 11. Slice the mozzarella into thin slices.
12. 12. Tear one-third of the mozzarella into small pieces with your hands.
13. 13. Stir the mozzarella pieces into the still semi-liquid omelette.
14. 14. Pluck the basil leaves from the stems.
15. 15. Add one-third of the basil leaves to the omelette.
16. 16. Slice the tomatoes into thin rounds.
17. 17. Top the omelette with the tomato slices.
18. 18. Distribute the remaining mozzarella slices over the omelette.
19. 19. Place the pan in the oven for about 15 minutes.
20. 20. Remove the omelette from the oven.
21. 21. Let the omelette cool down briefly.
22. 22. Drizzle the finished omelette with some olive oil.
23. 23. Add a little balsamic vinegar.
24. 24. Season the omelette finally with salt and pepper.
25. 25. Garnish the omelette with the remaining basil leaves.
26. 26. Serve the omelette immediately.

Nutrition per serving

• kcal: 505
• Protein: 33 g · Fett/Fat: 38 g · Carbs: 8 g