Would you believe that eggs and yoghurt go extremely well together in an omelette? Rather than cook it on the hob, this oven baked omelette needs very little work, and would be perfect for breakfast, lunch or dinner.
This oven baked omelette is ideal when I really don’t want to be stuck to the hob or the oven for long periods of time. recipe feeds 2 hungry tweenagers without overloading them with more eggs than they need in the day. It’s got plenty of fresh, seasonal additions to boost their immune system and is best served with a green salad and perhaps a slice of bread. Not forgetting (here she goes again) being low in salt!
- 2 eggs
- 3 tablespoons Full Fat Natural Yoghurt
- 1 red pepper
- 1 small red onion
- 1 large vine tomato
- 30g cheddar cheese
- Medium Oven Proof Dish
- Large Jug
- 1 Tablespoon
- Sunflower Oil Spray (for greasing the dish)
- Chopping Board
- Sharp Knife
- Preheat your oven to 170 degrees Celsius.
- Chop your pepper and onion into equal sized chunks (think about thumbnail size).
- Cut your tomato into quarters then remove the wet seed parts (you don’t need them for this recipe).
- Continue to cut the tomato to the same size chunks as the pepper and onion.
- Chop the cheese into small squares.
- Break the eggs into the jug and portion out 3 tablespoons of the yoghurt into the jug too.
- Stir well with the spoon. You will need to make sure the yolks are broken.
- Pour in all the other ingredients and make sure they are well coated in the egg/yoghurt mixture.
- Spray your oven proof dish well with the sunflower oil spray.
- Pour the omelette mixture into the dish.
- Bake in the oven for 20 minutes.
- Make sure that it is not watery on top at the end of the 20 minutes, if so give it another 5 minutes in the oven. It does require a little longer baking time than a normal omelette because of the addition of the yoghurt.
This recipe, and more, is available on Wholesome Ireland
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If you have tried this recipe let us know what you thought of it in the comments below