If you don't like the golden crust, bake the omelet under foil. It is enough to remove it 5 minutes before the end, so that excess moisture evaporates and the dish is slightly browned. Do not remove the finished omelet from the oven immediately, otherwise it will quickly fall.
Ingredients
- Chicken eggs - 4 pieces
- Ricotta - 150 g
- Ham - 150 g
- Milk (warm) – 5 tbsp.l .
- Ground black pepper - to taste
- Salt - to taste
- Butter - 10 g
Step-by-step cooking recipe
Cut the ham into small cubes.
Wash the eggs, dry them and break them into a bowl.
Pour in warm milk, pepper, salt and mix well with a fork.
Add the ricotta, ham and mix again.
Lubricate the mold with oil, lay out the workpiece and level it. Bake for 20-25 minutes in an oven preheated to 180 degrees.
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