The oven omelette is lighter than the pan omelette and easier to dress, whether with bacon, cheese, salami, vegetables or leftovers.
We start with the bacon and cheese omelette.
- 6 eggs
- 200 g pancetta, diced
- 150 g galbanino cheese / mozzarella cheese, cut into small pieces
- 45 g grana padano cheese / parmigiano cheese, grated
- 4 tbsp milk
- 5 g salt
- 15 basil leaves
Preheat oven to 180ºC.
Whisk the eggs into a large bowl, add the milk, grana padano or parmigiano and salt.
Pour into two trays lined with nonstick paper.
Arrange pieces of pancetta in the mixture followed by the galbanino or mozzarella.
Bake for 20 minutes.
Leave to rest for a couple of minutes, peel paper off each frittata and serve.