Thursday, January 17, 2013

Baked Western Omelette

Cookapalooza Blog

This recipe was originally supposed to be a Baked "Persian" Omelette but I screwed it up by messing with one too many ingredients in the original recipe. I also forgot to add the flour and baking soda.

When my Baked Persian Omelette came out of the oven it was flat as a pancake...I wasn't smiling.

Even the flavor combination was nothing to get excited about.

Hitting a cooking conundrum like this in the past would have caused me to get mildly agitated. Perhaps "pissed-off" would be a fairer description. But that didn't happen this time.

This time, instead of scrapping the recipe entirely, I asked myself a simple question.

"What do I know about omelettes?"

My response was as simple as the question..."I know how to make a damn good Western Omelette."

And THAT"S what I baked!

Because of my initial screw-up, it took fourteen eggs and double the time to pull this eye-popping dish together. But that no longer matters because this is one delicious omelette!

Careful...the skillet's handle is STILL hot!
Remember the handle will be very hot when you remove the skillet from the oven. And once removed it stays hot longer than you might think.

I’ve burnt my hand a number of times thinking the handle had cooled or by forgetting it had just come out of the oven.

Now I leave it covered with a tea towel.


Baked Western Omelette

A meatless omelette that rises like a pizza!

Cookapalooza Blog

Recipe Inspiration: Bon Appetit Magazine's Baked Persian Omelette
Makes: Enough to serve 4 
Time to prepare: 10 minutes
Cooking Time: 20 minutes 
7 eggs
2 green onions, chopped
1/4 cup salsa
1 tbsp all-purpose flour
1 tsp baking powder
2 big pinches each salt and pepper
1/4 cup grated Cheddar cheese, packed, divided
2 tsp extra virgin olive oil
1/2 cup sliced mushrooms
2 cloves garlic, minced

Pre-heat oven to 350 F

In a large bowl, vigorously whisk together eggs, onions, salsa, flour, baking powder, salt and pepper. Stir in 2 tbsp of cheese. Set aside.

In a 10-inch oven-proof non-stick skillet, heat oil over medium heat. Add mushrooms. Cook and stir until mushrooms begin to brown, about 3 minutes. Add garlic and cook for 30 seconds more. Remove skillet from heat.

Slowly add egg mixture. Give it a stir to evenly combine ingredients. Place in the oven and bake until edges of egg begin to brown, about 15 minutes. 

Carefully remove skillet from oven (that handle is hot) and evenly sprinkle on remaining cheese. Place back in oven. Broil to melt and lightly brown the cheese on top, about 2 minutes. 

Carefully remove from oven and slide omelette out of skillet onto a cutting board. Cut into slices and serve.


Cookapalooza Blog


You may also want to try...
Bacon Pierogi Omelette

6 comments:

  1. Oh wow, this looks like the perfect omelette. I have never seen a baked version, but I'm definitely going to try this out!!

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  2. Hi Brent,

    We like eating baked omelette and I reckon yours look great with no "mistakes". Seems like your accidental combination work pretty well in this case :D

    Nice to know you via blogging. Happy to follow your blog via Twitter and also your Pinterest.

    Zoe

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    1. Yeah, somehow it worked out in the end. Thank goodness...I didn't want to have to make an extra trip to the grocery store for more eggs. ; ) Thanks so much Zoe!

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  3. This was SO GOOD! I subbed out a few veggies, to replace with others, but this was amazing. Made it last night, and enjoying for lunches at work this week! Also, I don't have an oven-ready cast-iron, so I just stuck an 8x8 glass dish in the oven as it preheated, the sprayed w/PAM, and poured the omelette mixture into that to bake - perfection!! Though I needed about 5 min extra to bake it.

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    1. Thanks so much for your comment and sharing how you made it! I like your glass dish method...I should use it so I don't burn my hand on that skillet handle again.= ) Cheers!

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