Baked Omelette
To me, this is a whole lot easier than standing watch over an omelette on the stove top.
Add toppings of choice to saute pan (oven proof), brown up in a bit of evoo, add eggs or egg whites – whatever you prefer, and stick in the oven for 10-12 minutes at 325 degrees. Here is an example:
- 1/4 onion, chopped finely
- 1 garlic clove, minced
- 1/2 red bell pepper
- evoo
- salt, pepper
- Parmesan cheese
- 1 whole egg, 2 egg whites
Saute the onion, garlic, and bell pepper until tender. Scramble up the egg and egg whites, then add to the pan, just until set. Top with the cheese and put the pan in the oven for 10 – 12 minutes. Carefully run a spatula around the edges of the pan to loosen the omelette, and slide onto a plate. (*This is easiest with a non-stick skillet, but if you don’t have one, just be sure to add a healthy spray of PAM to the skillet before the eggs go in*)
(This pictured omelette is made with leftover roasted vegetables: eggplant, zucchini and yelllow squash)
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Hi Katie,
Been folllowing your blog for awhile now and this was the first of your recipes I have tried. I woke up early and suprised my girlfriend. For a guy with little experience in the kitchen, I was a bit shocked at how easy it was to prepare. The omelette came out great and with a side of fresh blueberries it became an awesome dish to wake up to. Needless to say she was just as impressed as I was given the house was still standing and the omelette came out just right.
Thanks again, love your blog and the recipes!
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I need to try this…I can use some of our left overs too and create a new dish..thanks for sharing…I have a blog too..Im just new in the community…