Oven Baked Omelet Recipe

Eggs: The base of the omelet, providing protein and structure.

Milk: Adds creaminess and helps to blend the eggs smoothly.

Cheese: Shredded cheese adds a rich, savory flavor and gooey texture.

Ham: Diced ham adds a salty, meaty component to the dish.

Bell pepper: Chopped bell pepper adds a sweet, crunchy texture and vibrant color.

Onion: Chopped onion adds a sharp, savory flavor that complements the other ingredients.

Salt: Enhances the overall flavor of the omelet.

Pepper: Adds a touch of heat and depth to the dish.

For a fluffier texture, separate the egg whites from the yolks and beat the whites until stiff peaks form. Gently fold the beaten whites back into the yolk mixture before adding the other ingredients. This will give your oven-baked omelet a light and airy consistency.

• eggs - Substitute with egg substitute: Use a commercial egg replacer or a mixture of flaxseed meal and water for a vegan option.

• milk - Substitute with almond milk: Almond milk or any other plant-based milk can be used for a dairy-free version.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor without the dairy.

• diced ham - Substitute with diced turkey: Turkey can be a leaner alternative to ham.

• chopped bell pepper - Substitute with chopped zucchini: Zucchini offers a similar texture and can add a different flavor profile.

• chopped onion - Substitute with chopped shallots: Shallots provide a milder, sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with the peppery flavor.

• Allow the oven baked omelet to cool completely before storing. This helps prevent condensation, which can make the omelet soggy.

• Slice the omelet into individual portions. This makes it easier to grab a quick meal or snack later on.

• Wrap each portion tightly in plastic wrap or aluminum foil. This helps to maintain freshness and prevent freezer burn.

• Place the wrapped portions in an airtight container or a freezer bag. Label with the date to keep track of how long it has been stored.

• Store in the refrigerator for up to 3-4 days. For longer storage, place in the freezer for up to 2 months.

• To reheat, unwrap the portion and place it on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

• If reheating from frozen, it's best to thaw the omelet in the refrigerator overnight before reheating. This ensures even heating and better texture.

• Enjoy your oven baked omelet as a quick breakfast, lunch, or dinner option, paired with a fresh salad or toast.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover oven baked omelet in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, or until the omelet is warmed through.
  5. Remove the foil for the last few minutes if you want a slightly crispy top.

• Microwave Method:

  1. Place a portion of the omelet on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the omelet in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the omelet is warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the omelet on a piece of aluminum foil or a small baking tray.
  3. Heat for 10-12 minutes, or until the omelet is thoroughly warmed.
  4. For a crispier texture, you can broil for the last 1-2 minutes, keeping a close eye to avoid burning.

• Oven: Used to bake the omelet at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs and milk, and to combine all the ingredients.

• Whisk: Used to beat the eggs and milk until well combined.

• Measuring cup: Used to measure out the milk accurately.

• Cheese grater: Used to shred the cheese if it is not pre-shredded.

• Cutting board: Used as a surface to chop the bell pepper and onion.

• Knife: Used to dice the ham and chop the bell pepper and onion.

• Baking dish: Used to hold the omelet mixture while it bakes in the oven.

• Cooking spray: Used to grease the baking dish to prevent the omelet from sticking.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

• Spatula: Used to slice and serve the baked omelet.

Pre-chop ingredients: Dice the ham, bell pepper, and onion ahead of time and store them in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Mix in a blender: Combine eggs, milk, and seasonings in a blender for a quick and smooth mixture.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.

Batch cooking: Double the recipe and bake in a larger dish to have leftovers for the week.