Oven baked cheese and tomato omelette - Saturday brunch


Saturday breakfast is one of my favourite moments in a week. We always have a long relaxed late breakfast with some kind of an omelette or frittata. One of my favourites is a smoked salmon and fresh cheese frittata, or sometimes I use feta in it.  

Today I did a cheesy oven baked omelette with tomatoes and fresh oregano. I served it with freshly baked ciabatta. The shop-bought bake-at-home kind – I am not quite energetic enough for from-scratch bread baking on a Saturday morning.

Oven baked cheese, spring onion, herb and tomato omelette

Baked cheese and tomato omelette recipe (serves 2)

Egg mix:
5 organic eggs
3 tbsp sour cream
¼ cup cheddar
¼ cup parmesan
Tomato base:
1 chopped tomato
2 chopped spring onions
1 tsp chopped fresh oregano
(or 2 tsp fresh basil)
Heat oil in a oven-proof skillet, add the tomato, scallion and herb. Fry until they have softened a bit. Pour in the egg and cheese mix. Bake in a 200C oven until firm, abt 15-20 min. Flip over on a plate and serve with a salad and fresh bread.

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  1. I loved this recipe and I made it at home, I was looking for a page where they sold different salt and I found a page where I bought himalayan pink salt online and it was delicious!

    Highly recommended!

    link text