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Oven Omelet
Oven Omelet
4.8
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This is a homemade recipe of oven omelet with potatoes, mozzarella cheese and sweet cherry tomatoes. The base is without potatoes but this way it becomes more like a lunch instead of a breakfast. A perfect week food to make after a working day.

Ingredient List for 6 servings:
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600 gr Potatoes
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150 gr Mozzarella cheese
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6 Eggs
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100 ml Milk
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150 gr Cherry tomatoes
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100 gr Corn
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0.5 teaspoon Salt
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0.5 teaspoon Oregano
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0.5 teaspoon Black pepper
Oven temperature:
225 degrees Celsius
Instructions:
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Peel and cut the potatoes in small pieces. Boil in water for maximum 10 minutes. Drain away the water.
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Preheat the oven at 225 degrees Celsius.
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Butter an oven form and pour the potatoes and the corn in the form.
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Grate the mozzarella cheese and pour over the potatoes.
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Stir together the milk, eggs and spices and pour in the oven form.
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Divide the tomatoes in half and add on top of the omelet.
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Place the omelet in the middle of the oven for 20-30 minutes.
A selection of recipes from the same country.
This recipe is from Finland
These buns are a simple coffee breads with no filling. Cardamom spice is common in Nordic countires in Eurpoe in bread, cookies, biscuits and buns. These Cardamom buns are to be eaten as they are along with coffee or tea. These buns are not good to eat for breakfast, unless you are fond of sweet bread in the morning.
This is a cardamom bun dessert with almond paste and whip cream. It is a tradition to serve this in the Scandinavian countries on a Tuesday approximately 6 weeks before eastern. Be careful it is not light... but good.
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