Sunday, July 24, 2011

Individual Baked Omelet

One of Ole Sweetie-Pi's favorite breakfasts is omelets.  The one breakfast I least like to make is omelets.  I can never get them to look beautiful.   Frankly, by the time I get done with it, it's a scrambled egg mess.  All the ingredients are there, it's just kind of unattractive, smiles. Sweetie-Pi is aware he is not to comment on presentation; he just dolefully eats what he asked for.

I received an e-newsletter from Allrecipes for Baked Omelet, and I had to immediately investigate. After reading how simple it was, I wasted no time and set out to make our Sunday breakfast.

This recipe is so easy.  You can add just about any ingredient to the basic egg and milk mixture to personalize your omelet. For us, this is a good way to use those tiny bits of vegetables and meat from other cooking projects. I am loathe to waste food, and this offers an opportunity to use them in a new and delicious format.

The original recipe calls for 8 eggs and  to be baked in an 8" x 8" casserole dish, way to much for us, so I eyeballed ingredient amounts for two, and  used my over-sized muffin tins to make individual omelets.  Sweetie-Pi gave his hearty approval.


Individual Baked Omelet for Two

Preheat oven to 350*F.  Generously grease whatever type of casserole or baking dish you are going to use. As I mentioned, I used over-sized muffin tins and sprayed with nonstick cooking spray.**

In my four cup mixing cup, I added and then mixed together:

3 eggs
a splash of milk
a small handful of pizza cheese mix
1/4 onion, finely diced
1/4 green pepper, finely diced
3 slices of cooked ham, finely chopped
1/2 teaspoon baking powder**

I poured the mixture into the individual cups, about half full. Bake at 350*F for about 30 minutes or until nice and puffy and golden brown.  Run a thin-bladed knife around the edge of the muffin cups and use a small spatula to scoop them out.  One of these was more than enough for us, as the cheese seems to make this rich.

**There is one caveat to use the muffin tin ~ the omelet was a bit of a stinker to get out, even though I generously sprayed the cups.  And of course, that left me with an crusty, eggy muffin tin to clean.  I would still make this again; I think the presentation is worth the effort.

The original recipe does not call for baking powder; it is an addition that I've seen with other omelet recipes and is an ingredient I chose to add here.  The baking powder helps to make the eggs fluffier and gives a nice height.

14 comments:

  1. Like you I hate wasting food! And we are bad for doing it. This is a great recipe that I am going to try.
    Went out to breakfast yesterday and had a mushroom omelet that contained four eggs which is way too much food for me.

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  2. Katy these look perfect, Love it!! gloria

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  3. These are so gorgeous! I want to try. I wonder if it would work to put a circle of baking paper at the bottom. Or just to have the pan really hot before putting them in.

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  4. I am absolutely starving this morning and now know what I'm making for breakfast! I love omelets, but can relate to having a difficult time getting them out of the pan in one piece! These individual omelets are just way too cute!

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  5. These look so good and crunchy. I love omelets also. Sometimes we let the grandkids make their own. We give them each a 1 quart ziplock bag with two mixed up eggs and let them add cheese, ham, etc. Zip it tight (with no air inside) and drop it into a large pan of boiling water and cook it for 12-13 minutes. It just rolls out of the bag ready to eat. Thanks.

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  6. Those little omelets look wonderful! I love eggs and will have to give these a try....

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  7. what a fun idea, it looks and sounds just wonderful! hope you're having a good summer katy!

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  8. What a pretty presentation!!

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  9. I give it my hearty approval too and great presentation, Katy!!

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  10. Omeletes don't have to be pretty because they are so good. So simple and yet perfect.

    Your creative way to make invididual omelettes is awesome.

    Very cool.
    Velva

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  11. I make these constantly. They actually freeze really well, so I make huge batches on a regular basis, freeze them, and then we have fast, easy meals. They're great for before school when we wake up late or when there's only a person or two home in the summer and we need a bite before we head out the door, etc.

    We call them omelet muffins, though. And I never make them look fancy like yours, hehe.

    See? http://www.quirkycookery.com/2009/08/breakfast-egg-muffins-recipe.html

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  12. I love this idea Katy. I am always looking for ideas for breakfast. We have the family coming over Labor Day and I bet I could fill up a 12 cup muffin pan with this recipe. Thanks. Hope you are having a good summer.

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  13. I'm putting in my order now. One large baked individual omelet muffin and two cinnamon biscuit fans.

    Oh... and Katy, I take cream with my coffee. Just saying! ;)

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  14. I cant wait to try this. Definitely a big bookmark for you! :)

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