A Basic Baked Omelet Recipe with suggestions for substitutions, as well as a variety of ingredient ideas.
I was hesitating on posting this ‘recipe’.
Not because it isn’t tasty, because it is.
But baked omelets really aren’t anything fancy, aren’t particularly photogenic and the ‘recipe’ is really more of a guideline.
However, in my quest to be a more economical and less wasteful chef in my kitchen as detailed in this post on tips to reduce and stop food waste, a variation of this baked omelet has been one of our go-to meals. The baked omelet recipe is a very simple way to use up bits and bobs of meat, cheese, and vegetables.
And in the off-chance you are on the same quest, this baked omelet recipe just may come in handy for you as well.
At it’s simplest, baked omelets are nothing more than eggs, milk (or something similar), meat, cheese, vegetable and few spices.
For our most recent Baked Omelet, I mixed eggs with some sour cream that was *this close* to turning, chopped up some Canadian Bacon and parsley, and grated some Swiss Cheese. I seasoned it with a pinch of nutmeg, salt and pepper, put it in the oven and BAM! Dinner.
As mentioned in my post on reducing food waste, substituting ingredients is a great way to reduce food waste. So, let’s talk about substitutions you can make for this baked omelet recipe.
Baked Omelet Ingredients and Substitutions
Egg Substitutions for Baked Omelet:
Feel free to use Egg Beaters, or something similar, as well as egg whites. Using straight egg whites will give you a different texture and less ‘loft’, but mixing in a few egg whites for some of the whole eggs will work.
In general, you can substitute, two egg whites or 1/4 cup of egg substitute for one whole egg
Milk Substitutions For Omelet:
- Sour Cream
Meat Suggestions for Omelet:
Any cooked meat will work in your baked omelet
Vegetable Suggestions for Omelet:
If you are using a vegetable with a heavy water content, consider sauteeing them first to release some of the water so that your omelet doesn’t become soggy.
- Onions (sautee before)
- Tomatoes (remove pulp and seeds)
- Sun-dried tomatoes
- Mushrooms (sautee before)
- Bell Pepper
- Cooked Asparagus
- Cooked Broccoli
- Cooked Zucchini or Yellow Squash
Any cheese that melts.
I’d stay away from halloumi, kasseri, queso blanco, or paneer as they have a higher melting temperature. Some of our favorite grated cheeses to add to our baked omelet are:
- Monterey Jack
You could also add a dollop of goat cheese or a few brie chunks as well.
Herbs and Spice Suggestions:
Of course, a few grinds of pepper and a sprinkling of salt is always a good place to start. But I also like to add a pinch of nutmeg…use your favorite spices. Also, consider adding fresh herbs like basil, chives and parsley.
- 6 eggs, egg substitute or combo of eggs and egg whites.
- 1 cup milk or substitute (see list above)
- 8 ounces of shredded cheese (see list above)
- 8 ounces of chopped meat and/or chopped or shredded vegetables (see lists above)
- 2 ounces fresh herbs (if desired, see list above)
- 1 teaspoon salt
- Pinch of your favorite spice (if desired)
- Grind of pepper
Preheat the oven to 375°F.
Lightly grease an 8x8 or 9x9-inch baking dish with olive oil, butter, or nonstick cooking spray.
Beat the eggs in a large bowl and whisk in the milk or milk substitutes.
Stir in the cheese, meat, vegetable and herbs.
Season with spice, salt, and pepper and pour into the prepared pan. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
This recipe is easily doubled or tripled. For each additional 6 eggs, increase the remaining ingredients accordingly and add 10-15 minutes additional baking time, just check to make sure a knife comes out clean when inserted.
We love a good ‘breakfast for dinner’ meal. Paired with a few turkey or chicken sausage links and a fruit or green salad, this makes a perfect meal for the two of us!
Bookmark this page or pin the following image to return to this recipe for a Basic Baked Omelet.
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