Oven Omelet with baked tomatoes

Name: Oven Omelet with baked tomatoes
Yield: 2
Ingredients: Freshly ground pepper; Chives; Rye bread; Butter; Crispy fried bacon; 0.25 tsp Coarse salt; 1 dl Whipped cream; 100 g Gratineringsost; 6 Eggs; 6 Tomatoes (ca. 350 gr.)

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Oven Omelet with baked tomatoes

		Freshly ground pepper
		Chives
		Rye bread
		Butter
		Crispy fried bacon
0.25	tsp	Coarse salt
1	dl	Whipped cream
100	g	Gratineringsost
6		Eggs
6		Tomatoes (ca. 350 gr.)

Instructions for Oven Omelet with baked tomatoes

To prepare the Oven Omelet with baked tomatoes recipe, please follow these instructions:

Rinse the tomatoes and put them in an ovenproof dish. Cut a cross into each tomato and sprinkle with salt. Whip eggs, cream, salt and pepper together. Pour the egg yolk into a greased ovenproof dish. Bake omelet with tomatoes. Sprinkle the cheese when there are approx. 10 min. Back of the back time.

Bagetid: approx. 30 min at 175 degrees.

Oven Omelet with baked tomatoes

Ingredients for Oven Omelet with baked tomatoes

Instructions for Oven Omelet with baked tomatoes

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