This baked omelette is quick, easy and a great summer dish. Scamorza cheese is an Italian cheese similar to mozzarella, that's harder and has more flavor. You can use mozzarella or a semi-hard cheese instead. This omelette would go well with a side dish like cherry tomato and anchovy salad.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper.

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  • Beat eggs in a bowl until frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix well. Mix honey and lemon zest into Greek yogurt. Stir yogurt mixture and Scamorza cheese into eggs. Pour egg mixture into the prepared baking dish and top with Parmesan cheese.

  • Bake in the preheated oven until set in the center, about 15 minutes.

Nutrition Facts

309 calories; protein 21.9g 44% DV; carbohydrates 6.2g 2% DV; fat 21.8g 34% DV; cholesterol 320.8mg 107% DV; sodium 459.3mg 18% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
08/04/2017
I made this tonight with fresh eggs from a friend's hens and fresh herbs from my garden. I followed the recipe exactly except for substituting mozzarella for the scamorza. It was the best thing I have eaten in a long time and possibly the most delicious meal I have ever cooked. Light but filling the eggs fluff up like a souffle and the combination of the herbs is beautiful. It even smells fantastic. Many thanks for sharing this incredible recipe. Read More
(3)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/28/2017
Excellent recipe that I will make again. I didn't have any scamorza on hand strangely enough so I used a bag of grated mixed Italian cheeses and it was great. I also topped it with finely sliced sage leaves since all the herbs were from my own garden and I had some lovely sage growing. Read More
(3)
Rating: 5 stars
08/04/2017
I made this tonight with fresh eggs from a friend's hens and fresh herbs from my garden. I followed the recipe exactly except for substituting mozzarella for the scamorza. It was the best thing I have eaten in a long time and possibly the most delicious meal I have ever cooked. Light but filling the eggs fluff up like a souffle and the combination of the herbs is beautiful. It even smells fantastic. Many thanks for sharing this incredible recipe. Read More
(3)
Rating: 4 stars
07/23/2016
I could not find Scamorza cheese so I substituted with Mozzarella. I left out the mint and honey and added in some tomatoes asparagus and baby bella mushrooms! This was amazingly good you can add whatever you like to this recipe! The fresh herbs make the dish! Read More
(1)
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Rating: 5 stars
10/06/2018
Excellent recipe! I added chopped ham onion and broccoli (which I cooked slightly first) Very easy to make very flavorful. Will definitely add this to my rotation. I did not use the lemon juice in the yogurt only the honey. You could add virtually any of your favorite herbs meats veggies. Read More
Rating: 5 stars
12/28/2019
Do not omit lemon. Made the dish special. Definitely will make again. Read More
Rating: 4 stars
10/04/2019
I also added cooked red onions, red peppers, garlic and spinach to make more of a veggie frittata. Used cheese I had which was shredded mozarella & cheddar. I didn't put in the mint. I put mine in a pie plate and it took close to 50 mins. in preheated oven. It did puff up nicely - over 2" and edges were browned, so it looked nice. Greek yogurt gave a nice texture and all my guests loved it. I didn't have honey so I used agave and I didn't care for the sweet taste at all - would leave it out next time. Just give it more time! Read More
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