Oven-Baked Omelet with Vegetables and Cheese

Preheat the oven to 180 degrees and let it heat up completely. During this time, lightly grease a small baking dish or prepare it by lining it with parchment paper.

To prepare the vegetables, wash the spinach with plenty of water, drain, and chop into medium pieces. Wipe the button mushrooms with a damp cloth and cut them into thin slices. Remove the seeds from the red capya pepper and chop into small cubes.

Add 1 tablespoon of olive oil to a wide pan and heat over medium heat. First, add the sliced mushrooms and cubed capya peppers to the pan. Just before sautéing the vegetables, add 1 dessert spoon of apple cider vinegar to the pan to increase the acidity balance and lighten the fatty weight of the cheese and egg on the palate.

Sauté the vegetables for approximately 4-5 minutes until they release their juices and dry out. Then, add the chopped spinach and sauté for another 1-2 minutes until the spinach slightly wilts, then remove the pan from the heat. Let the vegetables rest for a short time to reach room temperature.

Crack 2 large eggs into a deep mixing bowl. Add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and whisk well with a whisk until the eggs are frothy.

Add the lightly warmed sautéed vegetables and 35 grams of white cheese crumbled by hand into the whisked eggs. Mix gently with a spatula so that all ingredients integrate homogeneously.

Pour the prepared egg mixture with vegetables and cheese evenly into the baking dish you prepared earlier. Tap the dish lightly on the counter to release any air bubbles.

Bake in the preheated oven at 180 degrees for approximately 15-20 minutes until the top of the omelet turns golden yellow and the inside is completely cooked. Serve hot by slicing after removing from the oven.