Georgian Ketsi Omelet with Suluguni and Ham
Eggs and cheese give this omelet complete protein, fat, and lasting satiety. Baking in a ketsi dish makes the edges golden while the center stays soft and puffy. Ham and small spoonfuls of cream cheese are added after baking so their flavor and texture remain distinct.
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Inventory: Mixer
1 kg 538 gram
Servings: 1 (1 serving ≈ 236 gram)
Digestion time: 4 hour
Complete protein: ✔
Preparing the omelet
Crack eggs (100 g) into a bowl, add 20% cream (50 g) and salt (1 g), and whisk until smooth. Fold in grated suluguni cheese (30 g).
Grease a ketsi dish with butter (10 g), pour in the egg mixture, and bake at 200°C for about 20 minutes until puffed and golden.
Serving
Transfer the omelet to a plate, arrange ham (30 g) on top, and add small spoonfuls of cream cheese (15 g). Serve immediately while it is still puffy.
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