Omelet with olives, tomatoes and cheese

This stuffed omelet is baked in the oven and served directly in portioned tins in which it is cooked.

Ingredients

• Sun-dried tomatoes (not in oil) - 1/4 cup
• Water - 1/2 cup
• Whole eggs - 3 pcs.
• Egg whites - 6 pcs.
• Fresh cilantro (finely chopped) - 2 tbsp. l.
• Unsalted butter (melted) - 4 tsp.
• Salt - 1/2 tsp
• Ground black pepper - 1/4 tsp.
• Provolonsky cheese (chopped on a grater) - 1/3 cup
• Leeks (sliced ​​white) - 1 cup
• Green onions (chopped) - 2 pcs.
• Olive oil - 1 tbsp. l.
• Olives (chopped) - 2 tbsp. l.
• Fresh oregano (finely chopped) - 2 tsp.
• Parmesan cheese (shredded) - 1/4 cup
• Honey (optional) - 1 tbsp. l.

Directions

1. Put the tomatoes in a small bowl and pour 1/4 cup of water, leave for 30 minutes. Meanwhile, beat whole eggs with egg whites, cilantro, butter, salt, pepper and remaining water in a large bowl.
2. Heat a frying pan with a diameter of 20 cm, lightly drizzle with vegetable oil. Pour 1/2 cup of egg mass into the center of the pan, tilt the pan to the sides so that the mass spreads over the entire bottom, fry for 1-2 minutes, turn over and cook for about 30-45 seconds.
3. Remove the egg pancake from the pan and transfer to an oiled, heat-resistant 1 cup mold. Fry 3 more egg pancakes in the same way and put them in the molds. Fill the molds with Provolonese cheese.
4. Drain the tomatoes, chop finely, set aside. Heat olive oil in a large skillet, add onion and fry until soft. Put tomatoes, oregano and olives in a frying pan with onions, cook over low heat for about 2-3 minutes. Put this mass in tins with omelette pancakes, sprinkle with Parmesan. Drizzle with honey (optional).
5. Place the molds in a preheated oven and bake for 10-12 minutes. Serve immediately.