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Oven Omelet

August 25, 2016

 

I came up with this recipe because I wanted a simple egg dish that I could make without dairy, cheese, or meat products.  It tastes great just out of the oven, room temperature, or cold.  It works for breakfast, lunch or dinner and it's a great way to use up vegetables at the end of the week.    

 

  Oven Omelet

 

  • 8 eggs

  • 1/4 cup water  

  • 3/4 tsp. salt

  • Pepper to taste

  • 1-2 cups vegetables, optional

  1. Heat oven to 375

  2. Grease bottom and sides of an 8 inch pan

  3. Whisk together eggs, water, salt and pepper 

  4. Place veggies in pan

  5. Pour egg mixture over veggies

  6. Cook for 30 minutes or until it is set in the middle.

 

 

TIPS

  • See family size version, mini version and two person version below.

  • I don't usually measure my vegetables, I just cover the bottom of the baking dish with vegetables. 

  • I keep a little container with left-over vegetables from meals during the week, but I also just dice up whatever left-over vegetables we have on hand.  Many egg dishes require cooking the vegetables before assembling the egg dish, but I like the crunch and freshness that fresh vegetables give the omelet and it saves me time to skip that step:  win-win! That being said, harder vegetables like carrots, broccoli, or cauliflower are too dense to soften enough in 30 minutes, so using left-over cooked broccoli, carrots and cauliflower is your best bet, or give them a quick saute until they are tender crisp.  

  • I love to include diced left-over baked potato.  They are easy to dice up when they are cold.  I use one per recipe with other vegetables.  You could also use sliced baked potatoes for a cheater version of a Tortilla de Patatas aka Spanish Tortilla: slice a couple cups of potatoes and onions, layer them in the baking dish and bake as usual.

  • Other vegetables we like are bell peppers, green onions, spinach, left-over roasted vegetables, zucchini, onion, mushrooms, sun dried tomatoes, roasted lacto-fermented red pepper, roasted lacto-fermented Anaheim peppers, left-over corn from corn on the cob is also delicious.  

  • Herbs, basil pesto and tomato pesto are also tasty to stir in. 

 

Large Family Size Version

  • 16 eggs

  • 1/2 cup water  

  • 1 1/2 tsp. salt

  • Pepper to taste

  • 2-4 cups vegetables, optional

  1. Heat oven to 375

  2. Grease bottom and sides of a 9x13 inch pan

  3. Whisk together eggs, water, salt and pepper 

  4. Place veggies in pan

  5. Pour egg mixture over veggies

  6. Cook for 30-35 minutes or until it is set in the middle.

Mini Omelets

  • Follow recipe above for regular size or family size

  • These are great to pack in a lunch, or for a breakfast on the run

  1. Grease bottom and sides of ramekins or muffin pan

  2. Cover bottom of ramekin or muffin cup with vegetables

  3. Pour egg mixture over vegetables and fill ramekins, or muffin cups to 2/3 full

  4. Bake 12-20 minutes, or until it is set in the middle.  The baking time will depend on the size of the baking dish and how much egg you have put into it. For example, three eggs divided between two, ramekins with a 1 cup capacity will take about 20 minutes, but smaller muffin cups will cook faster.   

Oven Omelet For Two 

  • 3 eggs

  • 1 1/2 Tbsp. water

  • Generous pinch salt and pepper

  • Vegetables, optional

  1. Heat oven to 375

  2. Whisk together eggs, water, salt and pepper 

  3. Grease bottom and sides of two ramekins 

  4. Cover bottom of ramekins with vegetables

  5. Divide egg mixture between ramekins

  6. Bake 18-20 minutes, or until it is set in the middle.

 

 

 

 

 

 

 

 

 

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