Air fryer recipe · Breakfast
Fluffy Baked Omelette
A tall, tender omelette baked in one tin so it rises instead of folding. Slice it into wedges for an easy breakfast.
- 14 minTotal time
- 175°CAir fryer
- 3Serves
- Contains eggDiet
Nutrition per serving
- 185kcal
- 13.6 gprotein
- 3.3 gcarbs
- 13.0 gfat
- 0.6 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg4
- milk1/4 cup
- cheese1/3 cup grated
- tomato1 small, diced
- coriander2 tbsp chopped
- black pepper1/4 tsp
Method
Beat
Whisk the eggs, milk and black pepper hard for a minute so plenty of air works in. This is what makes the omelette bake up tall and light rather than flat and dense once the heat hits it.
Add
Stir the diced tomato, coriander and half the cheese through the beaten egg. Fold it in gently and evenly so every slice gets some filling and the air you just whisked in is not knocked back out.
Pour
Grease a small cake tin or heatproof dish well so the omelette lifts out cleanly. Pour in the mixture, then scatter the rest of the cheese on top so it melts into a golden layer as it bakes.
Settle
Let the dish stand for a minute so the tomato pieces spread out evenly before cooking. This short rest also lets the froth settle into a steady batter that rises evenly rather than in one big bubble.
Air fry
Air fry at 175°C for 12 min until the omelette is puffed and firm in the middle with no liquid egg left. A knife slid into the centre should come out clean, telling you it is set right through.
