By SJG3483 on December 08, 2002
Photo by mydesigirl
Photo by mydesigirl
"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."
Serving Size: 1 (102 g)
Servings Per Recipe: 8
"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."
"This is a well written, easy to follow recipe that is so versatile you can use pretty much anything you like and that you have on hand and it turns out perfect! I successfully cut it down and used only two eggs, 1/4c milk, 1/8c flour, salted to taste, course ground pepper to taste and about 1/4c grated cheese and mixed some sliced green onions in with the cheese. I used a smaller dish, maybe 5x7 and baked it about 18 minutes untill the top was set. It puffed up and browned beautifully, but serve it fast because it falls quickly, although that's not a problem because it still tastes wonderful! Thanks for sharing your recipe SJG!"
"quick, easy & fluffy. need I say more? thanks for a quick and tasty recipe that uses just things I had in the fridge...my husband & kids say \"
"Pretty good. Made a nice addition to brunch. Thanks for sharing the recipe!"
"What could be easier? Really tasty and great when cleaning out the fridge. I added frozen hash browns."
"Yummy and so easy! Thanks!"
"I cook brunch at our local American Legion once or twice monthly; made this yesterday and got rave reviews! I used Provolone cheese and added some green onion and cooked and crumbled bacon. I actually made TWO of these-- the first one went so quick! Didn't have any more Provolone for the 2nd omelet, so I used 4 slices of American Cheese. Thanks for a great recipe-- will make again soon!"
"I made this for breakfast this morning. I invited my mom over and we enjoyed it very much! I didn't add anyhing extra in...this time. (I will be making it again!) I like that it will be so easy to play around with. Thanks so much for posting!"
"Fantastic! It comes out light and fluffy, without all the work that a traditional omelet takes. I mixed step 1, then just added everything else and mixed it in. Simple. This is a definite keeper!"
"This is great! Thanks for the recipe. I cooked up some bratwurst and onions and put that in the middle of my omelet with the cheese. I sprinkled cheese and green onions on top and cooked it. It was delicious. This is so versatile, easy and fast. Yummy! My husband loved it too."
"I made this for out-of-town guests this morning, and I can't believe how quick and easy it was! I used 4 eggs and 1 cup egg sub (needed to get rid of it!). I thought this recipe might need a little extra zing, so with the cheese layer I added sliced baby portabella mushrooms and snipped green onions. Oh, and I was out of white flour so used whole wheat--didn't hurt a thing. Turned out great! Thanks for posting."
"This is a very good baked omelet. I did add 2 tblsp. of grated onion just to add a little flavour. I used a mixture of extra old cheddar and fresh parmesan. It is very quick to make and will be made again and again here. Thanks for the recipe."
"This is an outstanding recipe that my boys devoured. It is easy to put together too. My oven has been burning things lately, so I decided to cook at 425 and it took about 7-10 minutes longer. Thanks for a great recipe"
"I made this for supper and it was great. I cut up 3 potatoes, diced, boiled them until they were done. I poured 1/2 of the egg mixture in a greased glass pie plate, spread the potatoes on top and spread the cheese on top of potatoes. Then I poured the remaining egg mixture. I sprinkled some garlic and onion powder on top. I also baked it at 325 because of the glass dish. It took a lot longer, but that was ok because I wasn't in any hurry. When done, the top was a beautiful light golden brown. It looked too pretty to cut. It was delicious and the top was like a crispy crust that almost tasted like hash browns. Thanks for an easy recipe. Will make this again and again."
"I don't mind making regular omelets, but this is a much easier way to cook eggs for several people. I added diced ham and extra cheese and served with biscuits and fruit. Thanks for posting!"
"Great recipe! Super easy to follow, and gives me lots of freedom to add different ingredients. I used leftover chicken fajitas as a filling and it game out great! Thanks!"