Curd Omelet with Jam Filling (in the Oven)
by Editorial Staff
The cottage cheese omelet resembles a casserole but has a softer texture. The dish is ideal for breakfast, children’s afternoon tea and snacks with a cup of tea.
Cook: 20 mins
Servings: 2
Ingredients
- Cottage cheese – 200 g
- Eggs – 4 pcs.
- Milk – 240 ml
- Flour – 60 g (about 1/3 cup 250 ml)
- Sugar – 2 tbsp
- Vanilla sugar – 1 teaspoon
- Butter (for greasing the mold) – 15 g
- Apple jam (for filling) – 3 tbsp
Directions
- Prepare foods on the list.
Apple jam can be replaced with any other to your taste, jam, jam, honey or sour cream.
This kind of curd omelet cooks pretty quickly, so turn on the oven immediately and set it to 180 degrees. - Mash the cottage cheese thoroughly with a fork, grind through a sieve or beat with a submersible blender.
- Combine eggs with sugar and vanilla sugar in a deep bowl.
- Add cottage cheese. Stir.
- Add flour in portions, stirring thoroughly each time.
- Pour in milk and stir again thoroughly. The “dough” will look like thick sour cream. Grease a heat-resistant container (I have a thin-walled metal mold with a diameter of 20 cm) with butter. Place the remaining piece of butter on the bottom. Send the mold to the oven, preheated to 180 degrees, for about 4-5 minutes, until the mold heats up and the butter melts.
- Then carefully remove the hot pan and pour in the curd “dough”. Return to the oven and bake for about 10-15 minutes, until the mixture sets
- The omelet will rise a lot at first, but will settle shortly after removing it from the oven. Carefully separate the finished curd omelet from the sides and bottom with a knife or spatula and transfer to a plate.
- Grease a curd omelet, cooked in the oven, with jam, fold in half and serve.
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