An omelet, or omelette, (both versions are correct btw) is synonymous with brunch and bottomless mimosas. An omelet is one of those things that you usually order when you’re at a restaurant but rarely make at home. Is it because we just can’t seem to get the eggs fluffy enough? Is it because we tend to cook the eggs too long and instead of gently folding over to caress the goodies within, the eggs break in half to form an ugly egg sandwich? Or is it because we just don’t want to take the time to slice and dice all the good stuff that goes inside? Whatever your excuse, it ends right now. This baked omelette recipe is going to become your favorite recipe for those times you just don’t know what to make for breakfast, lunch, dinner or (my favorite) brinner. Because this is a NO FAIL OMELET!
Egg recipes seem to be one of those things we use as our safety net recipes. Take a bunch of leftovers, chop them up, dump into a pan and stir in some eggs. Voilà…a meal. Or maybe you’ve got some leftover pot of tomato sauce. Gently crack some eggs into the pot and heat and you’ve got shakshuka. These egg recipes are easy to whip up, but why do we think an omelet is hard? It doesn’t have to be.
The hardest part about this omelette recipe is scrounging through your refrigerator and deciding which leftovers you want to use in it.
I had this omelet at a restaurant in San Diego. My parents and I met up for a short visit and wandered around the Gaslamp district looking for a place to eat on a cool and overcast morning. After going through the menu, I thought the baked omelet sounded pretty interesting (and something that wouldn’t sit in my stomach like a rock during my 3 hour drive home). When they laid the plate in front of me I knew I ordered the right thing. After taking the first bite, I knew I found something I had to share with you.
I can’t make a “proper” omelet to save my life. I suppose, if I paid more attention to things, I probably could but since that’s not likely to happen…this is the omelette recipe that will be gracing my table and passing my lips. The omelet was served in a small cast iron skillet (just like this picture) with lots of goodies in the middle and slightly crisped and fluffy yellow eggs surrounding the add-ins. What’s the secret to the fluffiness you ask? Baking powder.
Mix a bit of baking powder into the eggs while you’re whipping them with some cream or half and half. So simple. What’s in the center? Whatever you want. I sauteed some peppers and shallots, a few tomatoes and some leftover lamb meatballs from dinner the other night. But whatever leftovers you might have floating around your fridge will work too. This is one of those fantastic leftover recipes that makes you feel like you’re eating a brand new meal and not just a big pile of re-heated leftovers.
So dig through that fridge of yours and quit throwing out those odds and ends left from dinner a few nights ago. This omelette recipe is easy and delicious!
- 4 Large Eggs
- 2 Tablespoons Half and Half (or whole milk or cream)
- ½ Teaspoons Fresh Herbs (finely chopped)
- ¼ Teaspoon Baking Powder
- Freshly Ground Black Pepper
- Pre-heat oven to 400 degrees.
- Add first 4 ingredients to a large bowl then add salt and pepper to taste.
- Whisk to thoroughly combine all ingredients.
- Pour into small cast iron skillet (another 6"-6½" baker or divide evenly between 2 small ramekins).
- Add meats and vegetables as desired.
- Bake for 20-25 minutes.
- Omelet is done when edges are puffed and lightly golden brown.
- Serve with fruit or lettuce salad.
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