(Omlet v duhovke)
Servings: 4-6
- 8-10 eggs
- 1 pint milk
- 1 teaspoon salt
- 1/2 oz butter
This is a very popular omelet in Russia. It’s cooked this way mainly in kindergartens and schools – that’s why the Russians call it “omelet from childhood”.
You will need to use the oven and a deep baking dish, medium in size, about 12×15 inches.
Break the eggs into a deep bowl, then add the milk and salt.
Stir well with a whisk.
You don’t need to beat the eggs. Stir until the mixture is combined well.
Heat the oven to 350F.
Butter the whole interior of the baking dish.
Pour the egg mixture into the dish making sure that the dish is no more than three-quarters full.
Put the dish into the oven for 35 minutes.
It is not recommended to open the oven during the first 15 minutes of baking.
The result will be a souffle-like omelet with a golden-brown crust.
Take the dish out of the oven and cut into servings with a sharp knife. Use a spatula to put on plates.
Serve hot.
