Composition / ingredients
Step-by-step cooking
Step 1:
How to make an omelet with cheese in the oven? Prepare the products. Wash and wipe the eggs. I have category C1. Milk is suitable for any fat content. Take the oil odorless. it will be needed to lubricate the mold. Instead of vegetable, you can take butter.
Step 2:
Grate the cheese on a medium grater — it will melt faster. In addition to hard cheese, you can take any other that melts well. Choose a natural product, without the addition of vegetable fats.
Step 3:
Beat the eggs into a deep bowl. Add salt, baking soda and flour. Pour in the milk.
Step 4:
With a mixer, beat everything until smooth. If you do not have a mixer, then mix the products thoroughly with an ordinary hand whisk.
Step 5:
Pour grated cheese into the egg-milk mass. You can also add your favorite seasonings and chopped herbs at this stage.
Step 6:
Mix the mass.
Step 7:
Grease the baking dish with a small amount of vegetable (or butter) oil. Pour the omelet mass into it. I have a form size 22*17 cm .
Step 8:
Bake the omelet in the oven preheated to 180 ° C for about 20 minutes. Do not open the oven while baking, otherwise the omelet will fall off. How to check its readiness? A golden crust should form on the surface. Inside it should not be liquid, pierce the omelet with a toothpick, if it is dry, take it out of the oven. The finished omelet will settle a little, as it should be.
Step 9:
Serve the omelet to the table, cut into portions. Enjoy your meal!
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
How to properly replace different types of cheeses in dishes, read in this article.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
