I’m sure we’ve all had it happen to us. You’ve got the perfect omelette going in the fry pan, you try to fold it over and it tears. You’re trying to slide it onto the plate and half the stuffing stays in the pan. Or, it just sticks, is undercooked or overcooked. GAH! I hate it. So, I got this recipe from the kitchen diva – Martha Stewart and adapted it to fit my needs. Now, you can adapt it to fit your needs, too! It’s a baked omelette. Just whisk up some eggs and milk, pour it into a pan, top with your favorite ingredients and bake. This version has spinach, roasted red peppers and cheese. Give it a try. Kick omelette heartbreak to the curb.
The ingredients –
First, preheat your oven to 350º. Then, give the spinach a rough chop.
Take one roasted red pepper from the jar and dry it with paper towels,
and cut it into small strips.
Time to get cracking! Get out a medium sized bowl and crack 8 eggs into it.
Add in the milk, dijon mustard, salt and pepper.
Then, whisk it all together.
Measure out one cup of cheese. I grated some gouda cheese for this one.
Get your pan ready. You’ll need a 13 X 18 x 1 inch baking sheet. That’s a half sheet pan and most of us have one, or five. If your pan is smaller, it’s ok. Just make sure it has 1 inch sides or you’ll end up with eggs everywhere. Spray the pan with oil. Line the pan with parchment paper, letting it hang over the sides. You can trim it to fit for the long sides, but I don’t. I find that the eggs seep under the paper. Now, spray the paper with oil, too.
Pour in the eggs. Press down the paper in the corners, so the eggs flow over there.
Sprinkle evenly with the chopped spinach.
Do the same with the roasted red pepper strips.
Bake until the edges of the omelette are set, about 10 to 12 minutes. Take it out and top with the shredded cheese.
Return to the oven and bake an additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles.
Let it rest for a minute, then lift the whole shebang out and onto a large cutting board.
You don’t have to do this step. You can roll the omelette up while it still in the pan. You can. Not me. Hot pan, hot omelette, hot cheese equals a burned Ruth. So, I just slide it over to a board. While wearing my Ove Gloves. Now, back to the omelette. Starting with the short side of the pan, lift up and fold over 1 to 2 inches of the omelette, keeping the paper pulled away.
Press the omelette down to seal. Continue to lift and fold the omelette, peeling back the paper until you reach the end.
Now, before you make that last fold, put everything on the serving platter and flip it off the paper. Garnish with a little chopped parsley and serve. We had ours with home fries, so I just piled them around the omelette. Cut the omelette into 2 or 3 inch slices. Serves 4. Enjoy!
- 8 large eggs
- ¾ cup milk
- 2 Tbsp. Dijon mustard
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 cup chopped fresh spinach
- 1 roasted red pepper from a jar, pat dry and chop
- 1 cup shredded cheese, I used gouda
- Chopped parsley for garnish
- Preheat oven to 350º F. Spray a 13 x 18 x 1 inch baking sheet or similar sized pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Spray parchment with oil.
- Crack the eggs into a medium size bowl. Add in the milk, Dijon mustard, salt and pepper. Whisk to combine. Pour into pan. Evenly sprinkle the surface with chopped spinach and roasted red pepper pieces.
- Bake until the edges of omelette are set, about 10 to 12 minutes. Remove from oven and sprinkle shredded cheese over the top. Return to oven and bake and additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles. Let rest for 1 minute. Starting on one short side of the pan, lift up the parchment paper and fold over a 1 to 2 inch section. Press down to seal. Continue to lift and fold the omelette, peeling back the paper, until you reach the end. On the last fold, place entire omelette on serving platter and remove paper. Garnish with chopped parsley. Cut into 2 to 3 inch slices and serve.