Baked Egg Omelette

Today is a bit of a sad day for me. It was hard saying goodbye to my job in Maryland, but it was also the normal “end of school year” stuff, so I could kind of dismiss it. It’s hitting me a bit this school year that my final study sessions with my students are my last hours of work. It looks like I might be working just Monday of next week, and then that’s it. Done. Getting into full-time mom mode, which is what I want, but I will also miss my students. Some of them I’ve gotten to know over 2+ years, and I’ve even worked with siblings which is fun. I wish them the best and hope they know how much I liked working with them!

IMG_0638

Something I might start doing more is making breakfast foods since I won’t be rushing off. Occasionally I make K breakfast before he goes to work, and he always appreciates it. Obviously, once the baby arrives, I will be doing less cooking, but in the meantime it could be fun. He actually liked this omelette more than I did. I keep adding more seasoning each time, so definitely feel free to go heavy on the spices/etc. I tried to incorporate it a few times in the steps below so that you will also remember. Eggs on their own can be a bit plain, and in this style they need a bit more. The filling is easy to add flavor, but the top part of the egg ┬áneeded a bit more initially (for me).

IMG_0467

Oh, and I’ve made this for breakfast and dinner, so you can totally eat it however you like. The first time we topped it with tomatoes. It is kind of like a souffle, so it works at any time of day (I feel).

Directions for Baked Egg Omelette

  • 4 eggs, separated
  • 1/4 cup water
  • Salt
  • Pepper
  • Seasoning of your choice (all-purpose, thyme, whatever you like with your eggs)
  • 1/2 cup mozzarella cheese (or another cheese like cheddar that you like with eggs)
  • 1 cup sliced mushrooms (or other vegetable, or you could just add more cheese)
  • Butter

Preheat the oven to 325 degrees. Separate the egg yolks and whites. In a mixer, whisk the egg whites, water, and some salt until fairly stiff peaks form. Feel free to also add some seasoning before whipping the egg whites.

IMG_0629

Then, beat the egg yolks with some more salt, pepper, and seasoning until slightly thickened (about 3 minutes).

IMG_0627

 

IMG_0630

Meanwhile, melt some butter in a 9 to 10 inch cast-iron (or other oven-safe) pan over medium heat.

Gently fold the egg whites into the egg yolks.

IMG_0631

When the butter in the pan has melted, swirl it around to evenly coat the pan. Pour the egg mixture into the pan and turn the heat down to medium low. Cook for a few minutes. Take a peek with a spatula. When the bottom has set and started to brown, you can remove it from the heat. Sprinkle some more seasoning on top, then place it in the oven for about 10-15 minutes.

IMG_0632

Meanwhile, saute the mushrooms with some salt, pepper, and butter until browned. Set aside.

I also added some chives.

I also added some chives.

When the omelette is just about ready (the egg is set and cooked through), sprinkle the mozzarella cheese on top, then allow to melt in the oven. Remove from the heat.

IMG_0634

Gently use a spatula to move the omelette from the pan onto a plate.

IMG_0635

In case you were wondering, I added the cheese later this time, which was not the best idea. :) Adding it in the oven is better.

Add the mushroom filling on one half of the omelette, then fold it over in half.

IMG_0636

Press down lightly to meld the two sides together. Cut into pieces and serve.

IMG_0637

IMG_0466

Directions for Baked Egg Omelette (without pictures)

  • 4 eggs, separated
  • 1/4 cup water
  • Salt
  • Pepper
  • Seasoning of your choice (all-purpose, thyme, whatever you like with your eggs)
  • 1/2 cup mozzarella cheese (or another cheese like cheddar that you like with eggs)
  • 1 cup sliced mushrooms (or other vegetable, or you could just add more cheese)
  • Butter

Preheat the oven to 325 degrees. Separate the egg yolks and whites. In a mixer, whisk the egg whites, water, and some salt until fairly stiff peaks form. Feel free to also add some seasoning before whipping the egg whites. Then, beat the egg yolks with some more salt, pepper, and seasoning until slightly thickened (about 3 minutes). Meanwhile, melt some butter in a 9 to 10 inch cast-iron (or other oven-safe) pan over medium heat.

Gently fold the egg whites into the egg yolks. When the butter in the pan has melted, swirl it around to evenly coat the pan. Pour the egg mixture into the pan and turn the heat down to medium low. Cook for a few minutes. Take a peek with a spatula. When the bottom has set and started to brown, you can remove it from the heat. Sprinkle some more seasoning on top, then place it in the oven for about 10-15 minutes.

Meanwhile, saute the mushrooms with some salt, pepper, and butter until browned. Set aside. When the omelette is just about ready (the egg is set and cooked through), sprinkle the mozzarella cheese on top, then allow to melt in the oven. Remove from the heat.

Gently use a spatula to move the omelette from the pan onto a plate. Add the mushroom filling on one half of the omelette, then fold it over in half. Press down lightly to meld the two sides together. Cut into pieces and serve.

About these ads

4 thoughts on “Baked Egg Omelette

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s