休みの日のスパニッシュオムレツ

タルト型 ガラス 耐熱皿 セラベイク Cera Bake【 タルトM 】 食洗機対応　18cm グラタン皿 丸タルト 丸形 ケーキ型 オーブン 耐熱容器 オーブン料理 耐熱ガラス お菓子作り 電子レンジ 食洗機 プレゼント アデリア ラザニア パイ キッシュ 価格：2,420円（税込、送料別) (2025/5/5時点) 楽天で購入

Translation

A Slow Morning and an Oven-Baked Omelet

This year’s Golden Week is a quiet one for me—no travel plans, just taking it easy at home.

I usually make omelets quickly on the stovetop in a skillet, but this morning I decided to take my time and bake one in the oven instead.

Oven-Baked Omelet (Serves 3 – Baked in an 18cm tart dish)

Ingredients:

• 4 eggs
• 2 tablespoons milk
• 1/3 teaspoon salt
• A dash of pepper
• 1 potato
• 1/2 onion
• 1/3 bell pepper
• 3 cherry tomatoes
• Olive oil as needed

Instructions:

1. Preheat your oven to 180°C (about 350°F).
2. Chop all the vegetables into small pieces.
3. In a frying pan, heat olive oil over low heat and sauté the potatoes. Cover with a lid and let them steam for about 5 minutes until tender and golden.
4. Add the rest of the vegetables and continue to sauté until everything is cooked through. Transfer to a bowl and let cool slightly.
5. In a separate bowl, beat the eggs with milk, salt, and pepper.
6. Once the veggies have cooled a bit, stir them into the egg mixture.
7. Pour everything into your baking dish, spreading the ingredients evenly.
8. Bake at 180°C for 25–30 minutes. When the center is set and the top is golden, it’s done!

I baked mine for the full 30 minutes this morning, and it turned out beautifully.

A Favorite Baking Dish

Let me share the dish I used—it’s a real favorite of mine! It’s a heatproof glass baking dish, and there’s no need to grease it with butter or oil beforehand because nothing sticks. Since it’s transparent, you can easily check how everything’s cooking from the sides and bottom. Plus, it looks great on the table, so you can bring it out and serve straight from the oven!