This is more dramatic and impressive than an omelet made on the stovetop. And it’s easy. Notice that there are only two steps to this recipe. And prep time is less than ten minutes. Just stick a baking dish in the oven and forget it until the timer goes off.
This is a puffy omelet recipe. It will mushroom in the oven and then fall back as it cools. Still, it is a lighter omelet than what is fixed on the stovetop.
Use this basic cheese omelet recipe or add meat and veggies to create any omelet you desire. (If you add veggies, consider sautéing them or partially cooking them in the microwave before adding them to the egg mixture.)
- 1/3 cup flour
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- dash pepper
- 1 1/2 cups milk
- 8 eggs
- 1 1/2 cup shredded cheddar or other cheese
Preheat oven to 350 degrees.
- Mix the dry ingredients in a bowl. Add enough milk to make a paste and then add the remaining milk a little at time, stirring after each addition, until you have a smooth mixture. Add the eggs and cheese.
- Grease a 9-inch pie pan with butter. Pour the omelet mixture into the pie pan and bake for 40-45 minutes or until the omelet starts to brown and a knife inserted in the center comes out clean.
Add herbs, spices, sautéed vegetables, ham, or other meats or vegetables as desired to this recipe as you would for stovetop omelets.