Recipe by SJG3483
Whenever I make an omelet, it flops when it should flip. Baking it in the oven removes that obstacle. You can add any sort of filling to this versatile recipe, and it can be used to feed a crowd.
Top Review by Accidental Creativity
Excellent! Comes out being almost souffle-like! (except heavier). I like using a round casserole dish and slicing it up like a pie. Also, I found that baking at 350F, and only adding the extra filling/cheese ingredients after baking for 15-minutes first, helps keep the fillings/cheese from settling down at the bottom. The edges get all puffy and done first, I just wait until I see the middle part getting puffy and starting to crust, then I know it's done.
- 8 eggs
- 236.59 ml milk
- 118.29 ml all-purpose flour
- 2.46 ml salt
- 0.25 ml ground pepper (optional)
- 236.59 ml shredded cheese or 236.59 ml cheese slice
Directions See How It's Made
- Preheat the oven to 450°F.
- Mix eggs, milk, flour, salt and pepper until smooth.
- Pour half of the egg mixture into a greased 9x13-inch pan.
- Place cheese on top of egg (you can also add any other filling that you want). Pour the rest of the egg mixture over the filling.
- Bake for 15-20 minutes or until eggs begin to turn golden brown around the edges. Use a knife to loosen the omelet from the pan before slicing.
- If you want, sprinkle some additional cheese on top.
- Slice and serve.
- To save a step, combine most of the cheese with the egg mixture before pouring rather than putting them in the pan separately.