this is a recipe for an omelette in the oven which is suitable for a group of people since it would be difficult to make one in a pan for a group larger than 4-i find.
10 eggs
1/3 cup flour
1 cup milk
salt and pepper to taste
some chili flakes
some fresh dill leaves
3 zucchinis-sliced in thin slices along the width of the whole zucchini
some mushrooms-thinly sliced
a tomato-sliced in thin circles
some sun dried tomatoes-chopped
a large spoon of capers
prepare the vegetables a couple of hours before it is time to put the omelette in the oven. separately cook each in a pan: put a little bit of olive oil in a pan, heat it, keep the fire high, and then layer the zucchini on each side until softly cooked and a little brown. the same applies for the mushrooms and the tomatoes. leave on the side, a little tilted so they drain whatever water is left in them.
when the vegetables are cool, take away any water that drained out, then put them in a glass tray in layers.
mix the eggs with the flour and milk in a bowl until homogeneous, add salt, pepper and red chili flakes to taste.
put the egg mix on top of the vegetables, ad the sun dried tomatoes, the dill and some capers. put in the oven at 180 degrees celsius (350f)for 50 minute or when dry. bring out and leave for ten minutes before serving.
a little sprinkle of freshly ground pepper when serving would be a nice touch.
sa7tain
1 comments:
I like eggs and I would like to add a suggestion for another yummy omelet;
1 medium potato, quartered then into slices.
1 medium onion, halved and sliced.
put potato in pan with about 3 tblspn olive oil, salt, half teaspn curry powder and chili powder.
cook potato for about 10mins, then add onions for another 3 mins and then add 3 eggs... omelet style.
Otherwise, you can make the same dish without the eggs... also yummy.
now I'm hungry
Post a Comment