This is an oven baked omelet recipe that got two big thumbs up from me and two of my children. On the other hand, it got a big thumbs down from Mr. Chef, who felt it violated the idea of a classic omelet.
I loved this recipe because it was easy to make, took less than twenty minutes from start to finish, and tasted great. I personally loved the texture of this omelet over the 'classic' version - it has a little more 'bite' to it. Mr. Chef was apalled. He thought it was thick, which I liked, and too much like a cross between a quiche and am omelet ("make one or the other"). I don't think either quiche or omelets, but I did this hybrid.
My oldest son, who is seven, declared this "Yummy!" and ate two pieces; my two year old daughter ate hers. The five year old boy, well, he sided with his dad, but still ate some of the omelet. A winner, in my books, and a definite keeper. There are two ways to serve this omelet - either sliced, like in the pictures, or if you use a 9x13" pan you can roll the finished omelet and slice it for serving. This recipe is by Karen over at Recipezaar.
Oven Baked Omelet (or is a quiche?)
oven - 450 degrees
18 to 20 minutes bake time, 3 minutes prep time
Serves 3 or 4
6 eggs
1 cup milk (whole or two percent works best)
1/2 cup all purpose flour, sifted
1/2 tsp. salt, or to taste
few cracks of pepper
chopped cooked ham (or canned ham), approx. 1 cup OR sliced deli ham
sprinkle of garlic powder
3 oz. shredded sharp cheddar cheese
1/2 tsp. dillweed, or lemon dill seasoning
Preheat oven to 450 degrees. Butter either a 9x13 inch rectangular pan, OR an 8x11 inch casserole dish.
Beat eggs with milk until frothy. Whisk in sifted flour and salt, until well blended. Pour into prepared pan, season with garlic powder to taste (I used about a 1/4 tsp). Bake for about 14 minutes, until the edges of the eggs are set, but the centre is still runny. Sprinkle the chopped ham over top, or lay the slices of deli ham down. Put the shredded cheese over the top. Sprinkle with dill and a few cracks of pepper. Put back in the oven to cook for 4 or 5 minutes longer, until the eggs are completely set, and the cheese is melted.
If you used the 8x11 inch pan, then slice into squares and serve. If you used the larger pan, roll the eggs using two rubber spatulas - this takes a little practice.
Comments