Baked omelette with chicken fillet
4 servings
75 minutes
Baked omelet with chicken fillet is an elegant and nutritious dish from European cuisine. Its delicate texture and rich flavor make it perfect for breakfast or a light dinner. The omelet, made from beaten eggs with aromatic spices and herbs, is enriched with juicy chicken fillet that becomes soft and tender when baked. A unique feature of this dish is the whole hard-boiled eggs hidden inside, creating an interesting contrast of flavors and textures. Baking gives the omelet a golden crust and a special aroma. The dish can be served as a standalone treat or accompanied by fresh vegetables and a light sauce. It’s a versatile option suitable for everyday menus that will pleasantly surprise guests.
1
We boil and clean three eggs (hard-boiled).
- Chicken egg (large): 1 piece
2
We finely chop the chicken breast fillet.
- Chicken fillet: 1 piece
3
We break seven eggs, add chopped fillet, spices, and herbs.
- Chicken egg (large): 1 piece
- Chicken fillet: 1 piece
- Spices: to taste
- Green: to taste
4
Whisk the mixture for a few minutes (I blended it a bit more with an immersion blender because I wanted it to have almost fibers, not chunks of meat).
5
Grease the mold with vegetable oil (you can also dust it with semolina for extra safety).
- Semolina: 1 tablespoon
6
Pour half of the batter, place three hard-boiled eggs in a row (this step is needed if you have more meat and the batter is denser; if it is liquid like in my photo, you can place the eggs right away).
7
Pouring in the remaining batter.
8
Bake for 20 minutes at 220 degrees (adjust according to your oven and smell: after 15 minutes you can check — if the center is liquid, leave it for another 5 minutes; if it's firm and smells like an omelet, feel free to take it out of the oven).
9
Let it cool slightly in the mold — the omelet will separate from the walls, flip it onto a plate and serve.