Making an oven-baked omelette is one of the easiest way to cook eggs. You mix everything in a baking dish and you let the oven cook it, which leaves you free to attend other matters. You can also make it in advance as it will stay good in the fridge for five days.
The result is a low-fat, low-carbs and high-protein meal.
Energy 250 kcal Protein 19 g Carbohydrates 2 g
Fat 16 g Iron 2 mg Sodium 202 mg
You can add cheese, onions, mushrooms or anything you usually like in your omelette. With my basic recipe, the texture is always soft and moist. You may ask: where’s the salt? Well, I never add salt to my cooking. Oh, one exception: potato mash. 😉 With the garlic powder and the thyme, nobody ever missed the salt in my omelette. Of course, you can choose an other kitchen herb. See how moist it is.
1/4 cup milk
1 pinch garlic powder
2 pinches thyme
Place all the ingredients into a baking dish. Mix everything together (I like to use a fork—easier to clean than a whip).
Cook for 25 minutes or until the centre is fully cooked: at 325F in a toaster-oven or at 375F in a regular oven.
Makes 2 portions.
You can cut the recipe in two or double it (it will take longer to cook if you double it—about 40 minutes). I use a 13 cm x 23 cm / 5” x 9” pyrex baking dish for 3-6 eggs and a 20 cm x 20 cm / 8” x 8” pyrex baking dish for 12 eggs.
Refrigerate within 1 hour.
Should be eaten within 5 days.
Reheat for 5-10 minutes in the toaster-oven (300F) or the regular oven (350F).
The content of this article is given on an informative basis and do not replace advice from a health professional, a diagnostic or a treatment. All opinions stated in this article are those of the author only and are based on her personal experience with gestational diabetes and hypoglycemia, as well as on her autodidactic learning.