Breakfast and brunch
ChefFatima Souli
Baked Omelette with Wild Fennel
Baked omelette with wild fennel — one of the most delicious omelettes. Fennel lovers know how great it tastes with eggs. This omelette is baked in the oven and is simply delicious.
Baked omelette with wild fennel... very tasty
Ingredients
Start here, then move straight into the method.
- 2 cups flour
- 6 eggs
- Water — about the same volume as the flour
- A bunch of wild fennel, chopped
- 1 cup chopped green onions
- Some chopped parsley stems
- A pinch of sweet spice (ground)
- A pinch of pepper
- Salt
- 1 medium tablespoon baking powder
- For more tasty omelettes see Spanish omelette
Method
Follow the cooking sequence without leaving the page.
- Beat the eggs, then add the flour and thin the mixture with water, whisking by hand
- Add the wild fennel, green onions, parsley, spices, salt and baking powder and mix well
- Put a little oil in the baking tray and heat it on the stove before adding the omelette mixture... this helps it rise quickly
- Pour the wild fennel omelette mixture over the oil and spread evenly, then place the tray in the oven to brown and cook
- Brown it on top as well and serve the omelette hot
Recipe tags
Breakfast and brunchInternationalVegetarianDairy freeNut free
Notes and serving ideas
- Spanish omelette
