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.
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
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.