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.