Easy oven omelette with chicken and toasted bread. This is a great dish for brunch!
Execution time:10 minutes
Baking time: 60 minutes
Servings: 6-8
Components
- 8 eggs
- 4 slices of toast bread, cut into cubes
- 2 garlic cloves, finely chopped
- 115 gr. yoghurt
- 2 and others olive oil
- 1 tbsp baking powder
- 1 medium onion, finely chopped
- 2 slices turkey, diced
- 100 g cream cheese
- 100 gr. halloumi, diced
- 100 gr. various grated cheeses
- A bunch of parsley, finely chopped
- 2 tbsp breadcrumbs
- Salt
- Pepper
For the chicken
- 2 chicken breast fillets
- 2 and others olive oil
- Thyme
- Oregano
- Salt
- Pepper
Execution method
- Add olive oil, salt, pepper, oregano, and thyme to our fillets and spread them well with our hands so that the olive oil goes everywhere.
- Put a non-stick pan on high heat to burn well.
- Put the chicken fillets in the hot pan and add color to our fillets.
- When the chicken takes color on both sides, let it cool.
- Then, we cut it into cubes.
- Pour 1 tablespoon of olive oil into a non-stick pan and saute the onion until soft. Then, add the garlic, the turkey and continue sauteing for 1 minute.
- Remove the pan from the heat and let the mixture cool.
- In a bowl, beat the eggs well with a whisk and season with salt and pepper. Then, pour the yogurt and mix well until the mixture is homogeneous.
- Add the cheeses, halloumi, baking powder, parsley, chicken, bread and sautéed ingredients and mix them into the egg mixture.
- Pour the mixture into the pan, being careful not to damage the crust of the toast.
- With the help of a spoon, put spoonfuls of the cream cheese into the mixture.
- Bake the omelette for 1 hour, until golden brown and thickened.
- Let it cool for 5 minutes and serve it with salad.
Super-easy baked omelette with chicken and toast. This is a great brunch dish or company breakfast!
Preparation time: 10 minutes
Cooking time: 60 minutes
Servings: 6-8
Ingredients
- 8 eggs
- 4 slices of toast, cut into cubes
- 2 cloves of garlic, minced
- 115 g yogurt, strained
- 2 tbsp olive oil
- 1 tbsp baking powder
- 1 medium onion, chopped
- 2 slices of turkey, cut into cubes
- 100 g of cream cheese
- 100 g haloumi cheese, cut into cubes
- 100 g different types of cheese, grated
- And a bunch of parsley, chopped
- 2 tbsp dried breadcrumbs
- Salt
- Pepper
For the chicken
- 2 chicken fillets
- 2 tbsp olive oil
- 1 tbsp butter
- Thyme
- oregano
- Salt
- Pepper
Method
- In a bowl, add the chicken, olive oil, salt, pepper, oregano and thyme. Toss to coat.
- Place a pan over high heat and let it get very hot.
- Transfer chicken to hot pan and sauté until golden on all sides.
- Remove the chicken from the heat, allow to cool and cut into cubes.
- In a non-stick pan, add 1 tablespoon of olive oil and sauté the onion until it is softened.
- Then add the garlic, the turkey and the sauté for 1 minute.
- Remove the pan from the heat and allow the mixture to cool.
- In a bowl, beat the eggs with the wire and salt pepper. Then, add the yogurt and stir well until the mixture is homogenized.
- Add the cheese, haloumi, baking powder, parsley, chicken, bread and sautéed ingredients and mix them in the egg mixture.
- Pour the mixture into the pan while taking care not to remove the crust of the toast.
- Using a spoon, add spoonfuls of cream cheese into the mixture.
- Bake the omelette for 1 hour until brown and thicken.
- Let it cool for 5 minutes and serve it with salad.