Protein omelet with cheese in the oven
1 serving
20 minutes
Baked egg whites with cheese is a refined dish of Mediterranean cuisine that combines lightness and rich flavor. The origins of this recipe trace back to healthy eating traditions where protein plays a key role and cheese adds a creamy texture. Baked egg whites enriched with leeks and sweet cherry tomatoes create a delicate base complemented by the spiciness of parmesan and cottage cheese. A quail yolk in the center gives the dish an exquisite finish. The lightness and nutrition make this omelet an ideal breakfast or light dinner, especially for those who follow a healthy lifestyle. It is recommended to serve with a hint of ground chili to highlight the subtle flavor nuances. This dish pairs wonderfully with fresh bread or a green salad.
1
Break the eggs into a baking dish. Add salt, pepper, and mix.
- Egg white: 3 pieces
- Sea salt: to taste
- Ground black pepper: to taste
2
Chop the leek into large pieces.
- Leek: 15 g
3
Cut the cherry tomatoes in half.
- Cherry tomatoes: 8 pieces
4
Combine vegetables with proteins.
- Cherry tomatoes: 8 pieces
- Leek: 15 g
5
Add cream cheese.
- Cream cheese (curd cheese spread): 3 tablespoons
6
Add 3 tablespoons of parmesan and mix well.
- Grated Parmesan cheese: 5 tablespoon
7
Top with 2 spoons of parmesan and add a quail yolk in the center without mixing.
- Grated Parmesan cheese: 5 tablespoon
- Quail egg yolk: 1 piece
8
Season with black ground pepper.
- Ground black pepper: to taste
9
Send to a preheated oven at 180 degrees for 15 minutes.
10
Serve, lightly seasoned with chili pepper.
- Chili powder: to taste