🍽️Oven-Baked Omelet

Baked Tomato & Tuna Herb Omelette

Name: Baked Tomato & Tuna Herb Omelette
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Oven-Baked Omelet
Ingredients: 3 large eggs; 1 large tomato, finely chopped; 1 can tuna, drained well; 1 small onion, finely chopped; 2 tablespoons olive oil; 1 teaspoon salt; Black pepper, to taste; 1/4 cup fresh parsley, chopped; 1 clove garlic, minced; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; Butter, for greasing the pan

"Elevate your brunch game with this protein-rich, Mediterranean-inspired baked omelette that turns simple pantry staples into a gourmet experience."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

3 large eggs
1 large tomato, finely chopped
1 can tuna, drained well
1 small onion, finely chopped
2 tablespoons olive oil
1 teaspoon salt
Black pepper, to taste
1/4 cup fresh parsley, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon baking powder
Butter, for greasing the pan

🌱 Pescatarian🌱 High-Protein🌱 Mediterranean🌱 Healthy Breakfast⚡ Medium

❤️Health88%

😋Taste76%

🥳Joy82%

👨‍🍳Difficulty25/100

📜 The Story

This dish is a modern evolution of the Mediterranean Frittata and the Levantine 'Ejjeh,' traditionally known for incorporating abundant herbs and seasonal produce into baked eggs. The inclusion of canned tuna marks a mid-century pantry-staple influence, transforming a simple vegetable egg bake into a robust, protein-packed meal.

🧬 Flavor DNA

🍋Sour

3/10

🧂Salty

6/10

🌶️Spicy

2/10

🍯Sweet

2/10

🍄umami

8/10

☕Bitter

1/10

✨ Sensory Profile

"A golden, slightly crisp exterior yields to a tender, savory center where the oceanic depth of tuna meets the bright acidity of tomatoes. The aroma is a fragrant blend of roasted garlic and fresh parsley, offering a comforting and rustic kitchen fragrance."

Chef's Mastery

💡

The Secret

For a firmer, more souffle-like texture, squeeze the chopped tomatoes in a paper towel to remove excess juice before adding them to the batter.

⚠️

Avoid This

Over-whisking the eggs after adding the tuna, which can cause the fish to disintegrate and lose its distinct meaty texture.

❄️

Storage

Keep refrigerated in an airtight container for up to 3 days; reheat in a toaster oven to preserve the structure.

Instructions

Preheat the oven to 160°C (320°F). Generously grease a small baking dish or tray with butter and set aside.

In a large mixing bowl, combine the chopped tomato, onion, and parsley. Toss gently so the vegetables are evenly distributed.

Season the vegetable mixture with salt, black pepper, and minced garlic, stirring until fragrant and well mixed.

In a separate bowl, crack the eggs and lightly whisk until just blended. Pour the eggs into the vegetable mixture and stir until smooth.

Add the drained tuna, breaking it into small flakes, and gently fold it through the mixture to keep some texture.

Sprinkle in the flour and baking powder, mixing carefully until the batter is smooth and free of lumps.

Pour the mixture into the prepared baking dish and smooth the surface evenly with a spatula.

Bake for about 20 minutes, or until the omelette is fully set in the center and lightly golden on top. Remove from the oven, let rest for a few minutes, then slice and serve warm.