Go Back
slice of baked omelette

Baked Omelette

A baked omelette is essentially an omelette that's cooked in the oven instead of on the stovetop. It's made by mixing eggs, milk, cheese, and various fillings together in a baking dish and then baking it until the eggs are set and the cheese is melted.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, dinner, lunch
Cuisine American, Italian
Servings 4 people

Equipment

  • 1 baking tin 6x9-inches

Ingredients
  

  • 6 medium eggs
  • 4 tablespoons milk
  • 1/2 teaspoon salt
  • 4 tablespoon parsley
  • 1 tomato
  • 1 zucchini medium
  • 1 carrot medium
  • 1/2 cup cheddar cheese cubed

Optional Fillings

  • Chopped vegetables spinach, mushrooms, onions, peppers
  • Cooked meat ham, bacon, sausages
  • Herbs and spices thyme, basil, oregano

Instructions
 

  • Preheat the oven to 400°F or 300ºC.
  • Cut the tomatoes, zucchini, carrots and cheese into small cubes. Chop the parsley.
  • In a small bowl crack the eggs one at a time and place them into a larger bowl. Add the milk, parsley, tomatoes, zucchini, carrots and cheese cubes and mix well.
  • Place everything into a 6x9-inches baking tin and bake the omelette for around 20 minutes or until brown on top and completely cooked.

Notes

  • Use a baking dish that's the right size. The dish should be large enough to hold the egg mixture, but not too large that the mixture becomes too thin and overcooks.
  • Don't overfill the omelette. If you add too many fillings, the egg mixture may not cook evenly.
  • Let the omelette rest before slicing. This will help it to set and make it easier to slice.
  • Experiment with different fillings to find your favorite combination.
  • Storage: To store a baked omelette, allow it to cool completely, then cover it with plastic wrap or foil and refrigerate for up to four days; when reheating, slice it into portions and heat in the microwave or oven until warmed through.
Keyword baked omelette, cheddar, cheese, dinner, easy breakfast, eggs, fast lunch, lunch, parsley, quick meal, scrambled eggs, tomatoes, zucchini