Can I make this without an oven?

Yes, you can bake in an air fryer or slow cooker (Bake mode, 25-30 minutes). Or fry in a covered skillet, but it'll be flatter.

Silicone molds are ideal — easy release and no sticking. Ceramic or metal work too, but grease them first.

Can I replace the eggs?

Eggs are key. For a substitute, use 4 quail eggs per chicken egg or just egg whites. For vegan, use tofu with turmeric.

How to make it lighter?

Reduce cheese or use low-fat cheese. Replace cheese with cottage cheese, or use only egg whites.

Omelet

Name: Omelet
Total time: 25 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 2 pcs; Semi-hard cheese — 60 g; Tomatoes — 40 g; Fresh herbs (assorted) — 10 g; Black pepper powder — 1 g; Salt — 2 g

119

30min

253g

Nutrition per 100g

137

This baked omelet is a game-changer for hearty yet healthy breakfasts. Creamy, airy, with melted cheese and juicy tomato pieces, it's made without extra oil or frying. Silicone molds give you perfect portioned 'muffins' that are easy to take on the go. At only 137 calories, it's a delicious way to start your day!

DietBreakfastFats & OilsVegetablesBakedEggs

WHAT YOU WILL NEED

From ingredients

6 products

Base

Chicken egg2 pcs · 140 g

Filling

Semi-hard cheese60 g

Tomatoes40 g

Fresh herbs (assorted)10 g

Spices

Black pepper powder1 g

Salt2 g

SIMPLE PROCESS

Step by step recipe

To achieve a fluffy texture, beat the eggs well but not too stiff. Grate the cheese finely so it melts evenly and creates a creamy consistency. Dice tomatoes small to release juice without making the omelet watery. Bake until the top is golden and the center springs back.

Step 1

Prep Ingredients

Preheat oven to 180°C (350°F). Dice tomatoes finely, chop herbs. Grate cheese. Place silicone molds on a baking sheet.

Step 2

Beat Eggs

In a bowl, beat 2 eggs with a whisk until frothy. Add salt and pepper, continue beating for about 1 minute.

Step 3

Mix with Add-ins

Pour egg mixture over tomatoes and herbs. Add half the grated cheese, stir with a spoon.

Step 4

Fill Molds

Divide the egg mixture among silicone molds, filling ¾ full. Sprinkle remaining cheese on top.

Step 5

Bake

Place the baking sheet in the oven and bake for 20-25 minutes until golden and the center is firm.

Step 6

Serve

Remove from oven, let rest 5 minutes. Gently remove from molds and serve warm. Enjoy!

CHEF'S TIP

Perfect Texture

Use room-temperature eggs — they whisk better. Beat with a whisk until frothy, but don't overbeat to stiff peaks, so the omelet stays tender.

Cheesy Goodness

Choose a flavorful semi-hard cheese like Gouda or Cheddar. Grate finely — it melts evenly and gives a golden crust.

Juicy Add-ins

Dice tomatoes finely, removing seeds to avoid excess moisture. Add herbs either before baking or sprinkle on top after.

Doneness Check

The omelet is ready when the top is golden and the center feels firm to the touch. A toothpick should come out clean.

SUBSTITUTIONS

Add your taste

Broccoli and Spinach Replace tomatoes with 1.8 oz (50 g) blanched broccoli and a handful of fresh spinach. A vibrant and healthy version.
Ham or Bacon Add 1.4 oz (40 g) chopped ham or crispy bacon for a heartier meaty omelet.
Cheese-Free (Vegan) Skip cheese and use 2 tbsp nutritional yeast for a cheesy flavor, or just keep it veggie.
Spicy Kick Add a pinch of cayenne or red pepper flakes for heat. Pairs well with garlic.

HOW TO STORE

How to Store Baked Omelets

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the microwave (30-40 seconds) or in the oven at 300°F for 5-7 minutes. Freeze individual portions wrapped in plastic — thaw in the fridge and reheat.

GOOD TO KNOW