I just loved this traditional Tuscan recipe and would eat it everyday for breakfast.
This omelette becomes all puffy and soft when baked in the oven, with mellow aromas of sage and parmesan, it is simply divine. The sides get all crusty and the interior is so soft. You can get beautiful results without having to separate eggs or whisking whites, but like all other soufflés, it deflates very rapidly, so I don’t suggest taking time to take pictures with this one. Eat it right away, and you will want more.
Although this souffléed sage omelette is a wonderful breakfast or brunch idea, it could also make a great dinner. In Italy, it is served as an appetizer.
Salviata
Ingredients:
1 tablespoon butter
6 large eggs
12 sage leaves, finely chopped
100 ml whole milk
1 heaping tablespoon unbleached white flour
1/4 cup grated parmesan
salt and pepper to taste
Method:
Preheat the oven to 325°F.
1. In a bowl, whisk all the ingredients except the butter until everything is smooth. Make sure there are no lumps.
2. Heat a 25 cm (10 inch) deep non-stick pan over medium-low and melt the butter. Brush the butter evenly on the surface of the pan and on the sides and add the egg mixture.
3. Transfer the pan to the oven and bake for approximately 20 minutes without peeking. The omelette is ready when it is all puffy.
4. Eat immediately right from the pan, with a salad or a slice of country bread.
Categories: Breakfast, Brunch, Vegetarian
Mon Food Blog 
Very nice puffed omelet, I would love it!
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It was very nice, indeed. Many people top it with a tomato and celery sauce, but it was great on its own.
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Oh this is wonderful. Have you heard of dutch baby? This is very similar but I love the savoriness of this. I’m going to make this tonight.
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Yes, it is quite similar to a dutch baby. I love it! Tell me how it turns out.
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Hell, this looks good!
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This was really good. The texture was simply perfect for my tastebuds.
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This sounds amazing. I love sage, it’s one of my favourite herbs. I can’t wait to have access to fresh sage once I move home this summer!
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Tell me how it turns out. I don’t know what I would do if I didn’t have access to fresh herbs year-round.
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Yes, it can be quite frustrating, I will let you know!
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Such a wonderful way to use good eggs. Alas, my sage didn’t make it through the winter and I haven’t had time to remedy that yet…
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I suggest you wait for fresh sage for this recipe.
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