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.

Baked cheese and tomato omelette recipe (serves 2)

Egg mix:

5 organic eggs

3 tbsp sour cream

¼ cup cheddar

¼ cup parmesan

Salt

Pepper

  

Tomato base:

Oil

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.