Baked herb omelette

Baked herb omelette


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About this recipe: 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.

Deborah Lo Scalzo

Serves: 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

Prep: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.

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