Thursday, December 3, 2009

Oven Baked Omelet

I decided to make this for breakfast while I was visiting family in Boise this last week. The original recipe comes from Lynn's Kitchen Adventures. It was really easy and good as I made it with leftover ham from Thanksgiving and made sure there was plenty of cheese. This is definitely a breakfast I will be making more in the future. We did have some leftovers, and they seemed to keep ok, I would just use them the next day or two so the eggs don't dry out. You can also add your favorite omelet toppings during the same stage as when you add the ham.

Oven Baked Omelet
• 1 cup milk
• 1/4 cup cornstarch or flour
• 10 large eggs
• 1 tablespoon Dijon mustard (I used just under 1 tsp ground mustard powder)
• salt and ground pepper
• 3/4 cup cooked ham, sausage, or bacon
• 1 1/2 cups shredded cheddar

Preheat oven to 350 degrees. Line bottom of a jelly roll type pan with parchment paper, leaving a 1-inch overhang on the two shorter sides. Grease parchment paper. Do not skip the parchment paper on this recipe. You need it to roll the omelet. (I thought maybe a silicon baking mat would work, but after making it with parchment paper, I can see that a silicon baking mat wouldn't hold the mixture completely together. So stick with parchment paper and make sure it hangs over on the sides!)

In a bowl, whisk together milk and cornstarch. Add eggs, mustard, 1 teaspoon salt, and pepper to taste...; whisk to combine. Pour into pan. Sprinkle meat over top in an even layer.(you could add any additional toppings at this point if desired)

Bake until edges of omelet are set, 15-18 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 additional minutes.

Beginning at one shorter end, lift parchment, and roll up omelet tightly peeling back parchment as you go. peeling back parchment as you go.

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