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Detsadovsky omlet (kindergarten oven omelette)
12m+ · The tall, soft milk omelette of Soviet kindergartens, baked until set and cut into squares
Anyone who went to a detsky sad, a kindergarten, in Moscow, Kyiv or Minsk remembers this omelette: tall, pale and soft as a sponge, baked in big trays and served in squares with a slice of bread and butter. The secret is lots of milk and a deep dish, so the eggs steam-bake into a quivering, custardy block rather than a flat frittata. It makes a protein-rich breakfast or supper for toddlers from 12 months, made here without salt. It contains egg and milk; there is no gluten, nuts or soya. Chef's tip: stir the eggs and milk, don't whisk them into a foam, or the omelette rises and then collapses.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Baby & toddler safety
- Age: from 12 months+.
- Allergens: contains milk, egg. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- ⅓ oz unsalted butterfor greasing
- 4 eggs
- ¾ cup whole milk
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan). Grease a small, deep ovenproof dish, about 15 × 15 cm, generously with ⅓ oz unsalted butter.
Step 2: Break 4 eggs into a bowl, add ¾ cup whole milk and stir with a fork until just combined and smooth, with no streaks of white. Don't whisk until frothy.
Step 3: Pour into the dish; it should be at least 4 cm deep. Common mistake: using a wide, shallow tray. The omelette goes thin and rubbery instead of tall and soft.
Step 4: Bake on the middle shelf for 25–30 minutes, until puffed and golden on top, with no wobble in the centre and a knife pushed into the middle comes out clean. For toddlers it must be fully set.
30 minStep 5: Turn off the oven and leave it inside with the door ajar for 5 minutes; it sinks a little but stays tender.
Step 6: Cool for a few minutes, then cut into squares or fingers that small hands can hold. Serve warm.
Step 7: Cool any leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. Freezing makes it watery, so keep it in the fridge only Reheat only once, until piping hot all the way through, then let it cool to warm before serving.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 8 g
- Carbs
- 3 g
- Fat
- 8 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does detsadovsky omlet (kindergarten oven omelette) take?
- About 35 minutes in total: 5 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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