Introduction
Continuing with the egg theme, I think baked omelettes are definitely the way forward: no frying, minimal effort, nourishing and full of flavour.
This recipe was inspired by the baked tomato and feta pasta sauce that everyone seemed to be making at one point. I am pretty sure it went viral, and since we really liked the pasta version, I thought I would try the same idea with eggs and see what happens. We have also been going to the gym more often lately, so I am always looking for simple recipes that help increase our protein intake:)
This is a very easy recipe with only a few ingredients, and it is barely hands-on. You just roast the tomatoes and feta, mash everything slightly, add the eggs, and bake again. That’s it!
Materials
Ingredients
- 500g cherry tomatoes
- 200g feta
- 6 eggs
- 6 tbsps milk
- 1-2 tbsps olive oil
- 1-2 tsps oregano
- Salt and pepper, optional
Tools
- Small baking tray (here I used the Neverstick2 Aluminium Non-Stick Square Baking Tin, 23cm)
Method
Preheat the oven to fan/200°C.
Add the cherry tomatoes and feta to a baking tray (here I use a square 23cm, see Tools). Drizzle with olive oil and sprinkle with oregano. You can also add a salt and pepper at this stage but be careful with the salt because feta is already quite salty.
Bake for 25-30 minutes at fan/200°C, until the tomatoes have softened and slightly caramelised, the feta has baked, and there is only a small amount of juice left in the tray.
Remove the tray from the oven. Using a fork, mash the tomatoes and feta together, then spread the mixture evenly across the tray. You do not need to overdo it, leaving some texture makes the final dish much nicer.
In a separate bowl, crack in the eggs. Add the milk, using 1 tablespoon of milk per egg, then season with salt and pepper (optional). Whisk well until fully combined.
Pour the egg mixture over the tomato and feta mixture, making sure it is evenly distributed across the tray.
Bake again for 20 minutes at fan/200°C, or until the omelette is set and lightly golden on top.
Let it cool slightly before slicing and serving.
Discussion
This is a super easy and very tasty recipe! The total cooking time is a little longer because it bakes in two stages, but the hands-on work is minimal. You basically add everything to the baking tray and wait.
I tried this recipe in a few different ways. First, I roasted the tomatoes on their own, then added the eggs and crumbled the feta on top. I also tried baking the tomatoes and feta together first, blending them like the pasta sauce, and then adding the eggs.
For me, the best version was baking the tomatoes and feta together first, then mashing them with a fork rather than blending them. Blending still tastes good, but the texture becomes a bit strange once the eggs are added. Mashing keeps some texture, which makes the final omelette much nicer.
I hope you enjoy it. It is super tasty indeed.
Enjoy!
