New recipes

Baked herb omelette recipe

Baked herb omelette recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Egg
  • Omelette

This baked omelette is quick, easy and a great summer dish. Scamorza cheese is an Italian cheese similar to mozzarella, that's harder and has more flavour. You can use mozzarella or a semi-hard cheese instead.

Be the first to make this!

IngredientsServes: 4

  • 6 eggs
  • 120ml milk
  • salt and pepper to taste
  • 2 tablespoons chopped fresh herbs (basil, rosemary, mint, thyme)
  • 1 teaspoon honey
  • 1 small tub Greek yoghurt
  • 140g scamorza cheese, grated
  • grated zest of 1 lemon
  • 3 tablespoons grated Parmesan and Pecorino Romano cheese
  • extra virgin olive oil

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat the oven to 200 C / 180 C fan / Gas 6. Grease and line a baking dish with baking parchment.
  2. Beat the eggs and add the milk, salt and the chopped herbs. Mix the honey in the Greek yoghurt, then add to the eggs along with the scamorza cheese. Pour the mixture in the 23cm round baking dish.
  3. Bake in the oven for about 15 minutes, until set in the centre. Serve the omelette hot.

To serve

This omelette would go well with a side dish like cherry tomato and anchovy salad.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (3)


I made this tonight with fresh eggs from a friend's hens and fresh herbs from my garden. I followed the recipe exactly, except for substituting mozzarella for the scamorza. It was the best thing I have eaten in a long time, and possibly the most delicious meal I have ever cooked. Light but filling, the eggs fluff up like a souffle, and the combination of the herbs is beautiful. It even smells fantastic. Many thanks for sharing this incredible recipe.-03 Aug 2017

by Elizabeth Duran Gessner

Excellent recipe that I will make again. I didn't have any scamorza on hand, strangely enough, so I used a bag of grated mixed Italian cheeses and it was great. I also topped it with finely sliced sage leaves, since all the herbs were from my own garden and I had some lovely sage growing.-27 Jun 2017

by Mrs. Chef Esh

I could not find Scamorza cheese so I substituted with Mozzarella. I left out the mint and honey, and added in some tomatoes, asparagus, and baby bella mushrooms! This was amazingly good, you can add whatever you like to this recipe! The fresh herbs make the dish!-23 Jul 2016

Recipe Summary

  • 4 large eggs
  • 1 tablespoon water
  • ¼ teaspoon freshly ground black pepper, divided
  • ⅛ teaspoon salt
  • 1 teaspoon chopped fresh parsley
  • ½ teaspoon chopped fresh tarragon
  • ¼ cup (1 ounce) crumbled goat cheese
  • 2 teaspoons olive oil, divided
  • ½ cup thinly sliced zucchini
  • ½ cup (3 x 1/4&ndashinch) julienne-cut red bell pepper
  • Dash of salt
  • 1 teaspoon chopped fresh chives

Combine eggs and 1 tablespoon water in a bowl, stirring with a whisk. Stir in 1/8 teaspoon pepper and 1/8 teaspoon salt. Combine parsley, tarragon, and goat cheese in a small bowl.

Heat 1 teaspoon olive oil in an 8-inch nonstick skillet over medium heat. Add remaining 1/8 teaspoon pepper, zucchini, bell pepper, and dash of salt to pan cook for 4 minutes or until tender. Remove zucchini mixture from pan cover and keep warm.

Place 1/2 teaspoon oil in skillet. Pour half of the egg mixture into pan, and let egg mixture set slightly (do not stir). Carefully loosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 5 seconds or until almost no runny egg remains. Sprinkle half of cheese mixture evenly over omelet cook omelet 1 minute or until set. Slide omelet onto plate, folding into thirds. Repeat procedure with remaining 1/2 teaspoon oil, egg mixture, and goat cheese mixture. Sprinkle chives over omelets. Serve with zucchini mixture.

"Kuku Sabzi" (Persian Herb Omelet)

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


5 tablespoons canola oil, divided

1 large yellow onion, finely chopped (about 1½ cups)

1 medium leek, finely chopped (about 1 cup)

2 teaspoons all-purpose flour

1 teaspoon freshly ground black pepper

1½ cups very finely chopped flat-leaf parsley

1½ cups very finely chopped dill

1½ cups very finely chopped cilantro

1 tablespoon dried fenugreek (optional)

2 teaspoons dried rose petals, ground (optional)

Lavash bread, yogurt, fresh herbs and radishes, for serving


1. Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onions and leeks. Season with salt and cook, stirring occasionally, until very soft but not brown, 14 to 16 minutes. Remove from the heat and set aside to cool.

2. In a large mixing bowl, whisk together the eggs, flour, baking powder, salt, pepper and turmeric. Using a rubber spatula, stir in the herbs and cooled onion-leek mixture.

3. Position the rack on the upper third of the oven and turn on the broiler.

4. Heat the remaining 3 tablespoons oil in a 10-inch nonstick skillet over medium-low heat. Pour in the batter and spread evenly with a rubber spatula. Cook, covered, until the bottom has set, 10 to 12 minutes.

5. Place the skillet under the broiler, uncovered, watching carefully until the top has completely set, 1 to 2 minutes. Remove from the oven.

6. Slide the kuku sabzi onto a serving platter and garnish with the rose petals. Cut the kuku sabzi into wedges and serve with lavash bread, yogurt, fresh herbs and radishes.

Tasty omelette fillings and recipes

Grace Walsh July 4, 2020 10:00 am

If you love omelettes as much as we do you're going to love this round-up of our favourite omelette recipes and fillings. From sweet to savoury, we've got lots to choose from for breakfast, lunch or even dinner.

If you love omelettes as much as we do you’re going to love this round-up of our favourite tasty omelette fillings and recipes. From sweet to savoury, we’ve got lots to choose from for breakfast, lunch or even dinner.

Some of our favourite fillings include smoked salmon, herb-infused sausages and roasted veggies too. Omelettes are such quick and easy meals to whip up and a great way of using up leftovers too.

Take a look through to see our quick and easy omelette fillings…

What Is a French Omelet?

We love a chunky American diner omelet as much as the next person. Thick, gooey with cheese and fillings, covered with chili—this is our hangover breakfast of choice. But our love of omelets is large we also appreciate a technically precise French rolled omelet.

“The perfect French omelet,” writes Bon Appétit, “is super runny, bright yellow, and full of butter.” The French rolled omelet was Julia Child’s gift to the American kitchen. Here, we give you a classic foundation recipe, with six variations.

Be sure to see this handy illustrated step-by-step guide to making an omelet too, and for more classic cuisine, check out our Beginner’s Guide to French Food.

OXO Good Grips Nonstick Hard Anodized Skillet, $19.95 from Sur La Table

A Classic French Omelet

Call it an Omelet (US) or Omelette (truly French and British), the same is true, it is the dish that can make the most competent chefs cry. Why? Why is a mystery because seriously, it is not that difficult. Follow this Classic French Omelet recipe with all its hints and tips to find out why.

This basic French omelet recipe is the easy version of a cafe classic and by using a few simple tricks, you can master the technique of making a versatile omelet then customize it with your favorite filling for either breakfast, lunch, or dinner.

The classic French filling is a traditional cheese and herb filling, or you can get creative with chopped ham and roasted vegetables, and any number of other combinations for a wholesome meal.

A perfect omelet must not be overcooked the egg should be barely set so the omelet wobbles slightly when shaken. However, it should not be so undercooked that it is slimy. It is this need to have the omelet just so which strikes fear into the most competent of cooks.

Cook's note: As the great chef, Julia Child, once noted, read through the entire recipe before making your first omelet. Egg recipes move very quickly and there is no time to consult your recipe once you've begun the process.

Easy Delicious Omelet Recipes

We may get commissions for purchases made through links in this post. Please read our disclaimer.

These omelet recipes are perfect for those times when you don&rsquot feel like doing any serious cooking or cleanup. And you also don&rsquot want the low nutritional value of fast food or frozen entrees.

You want something reasonably healthy, but easy as anything. What&rsquos the solution? Pick any of these omelet recipes and make them tonight!

Plus, you can freeze omelets, turning them into make-ahead freezer meals. That&rsquos about as simple as a healthy, home-cooked meal can get.

All you need is a collection of great omelet ideas to make. On evenings when you&rsquore too tired to keep an omelet together, don&rsquot worry: just chop it all up and call it a &ldquoscramble.&rdquo

And you can get so creative with omelets! This list has recipes for waffle omelets and making a pizza with an omelet. You have so many options.

Don&rsquot like eggs? Then this is one of the very best way to eat them, because it&rsquos so easy to overwhelm the flavor and texture of eggs with other ingredients, giving yourself all that nutrition without the parts you don&rsquot like.

If you need some tips on how to cook omelets, check out these top 10 different ways to prepare an omelets.

I think of all these ideas for omelets as one-dish meals, but if you want more, add bread or toast for carbs. Put some strips of bacon on the side. Fried potatoes make a great side dish, too.

Though it&rsquos not a traditional combination to my knowledge, homemade Cream of Tomato Soup can be a wonderful starter for any egg-based meal.

Fluffy 5-Ingredient Omelette Bake

The last few years I’ve worked to create Christmas breakfast recipes (for my own peace of mind) that can either be made ahead and popped in the oven Christmas morning, or can be made so quickly, you are out of the kitchen in a flash.

Today’s Fluffy 5-Ingredient Omelette Bake fits neatly in both categories!

Prep this Fluffy 5-Ingredient Omelette Bake in 5 minutes on Christmas Eve, with 5 simple ingredients you can grab at Walmart while you’re finishing up your holiday shopping.

Or you can take 5 minutes on Christmas morning to prep it, and pop in the oven.

Either way, Fluffy 5-Ingredient Omelette Bake is ultra moist and pillowy, with molten cheese oozing out the sides, and a golden flaky crust.

My family is absolutely nuts over this easy recipe! They first time I made Fluffy 5-Ingredient Omelette Bake, they gobbled it down and even fought over the leftovers the next day.

Want to know how to make it?

Lay a piece of Glad® Press ‘n Seal on the counter and press it flat so it doesn’t move. Lay a puff pastry sheet over the top and roll it out into a 12 X 12 inch square.

Flip the pastry into a square baking dish and peel off the plastic. Then whisk eggs and half & half together until bubbly.

The secret ingredient that adds bold enticing flavor to the Omelette Bake is a single Hidden Valley® Ranch Dip Mix packet!

Mix the packet into the eggs, along with shredded cheese and pour the mixture into the crust. Then bake!

If you want to prep your Fluffy 5-Ingredient Omelette Bake the night before, keep the crust and egg mixture separate, covering them both with Glad Press ‘n Seal. Then pour the egg mixture into the crust in the morning and bake.

Fluffy 5-Ingredient Omelette Bake is a sure-win for Christmas morning.

It’s so simple to make using frozen puff pastry, store-bought shredded cheese, and of course, the addictive herbaceous flavor of Hidden Valley Ranch Dip Mix, you will want to make this your every morning breakfast bake.

For more holiday entertaining tips and recipes, be sure to check out Walmart Holiday Favorites!

Kookoo sabzi or herb omelette recipe

T he word kookoo actually applies to a range of eggy dishes, which can be made with ingredients as diverse as aubergine and sugar. This recipe can be prepared in the form of baby patties, or you can make it as one large omelette and cut it into wedges (I nearly always opt for the latter, as I am very cack-handed).

They are great as a lunch or light supper option, with some bread and salad, or you can tart them up into a dinner party starter – but in Iran kookoo are most often used as a sandwich filling together with fresh herbs and spicy pickled cucumbers.

You can replace the coriander, parsley and fenugreek with a bag of sabzi kookoo dried herb mix, available from Middle Eastern supermarkets.

Serves 6 as a snack

1 bunch coriander
1 bunch flat-leaf parsley
few sprigs fenugreek
1 small bunch spring onions
6 eggs
1 dessertspoon flour
½ teaspoon baking powder
salt and pepper
olive oil, for frying

Optional extras:
100g / 3½oz / 1 cup lightly broken walnuts, or
100g / 3½oz / 1⅓ cups soaked barberries, or
100g / 3½oz / scant ⅔ cup soaked raisins, or
100g / 3½oz / ⅔ cup toasted pine nuts

Trim and soak your herbs and leave to drain a while. Wash and chop the spring onions, and then chop the herbs. (If using dried herbs, soak them for 15 minutes and then squeeze as much of the moisture out as possible).

Beat the eggs well, and then blend in the flour, baking powder, seasoning and any of your chosen "optional extras". Fry the herbs and spring onions in hot oil for around 5 minutes, turning constantly, and then pour the egg mixture on top. Cook on a lowish heat for around 15 minutes, and then either toss the omelette or pop the pan under a hot grill for about 3 minutes. Slide on to a plate, and then cut into wedges. Enjoy hot or cold.

This recipe is taken from Veggiestan: a vegetable lover's tour of the middle east by Sally Butcher with photography by Yuki Sugiura (Pavillion, £25). Order a copy for £20 from the Guardian bookshop

Watch the video: Ομελέτα. Master Class By Chef Panos Ioannidis (May 2022).