[Johnny Racer]

I am looking for some help with some omelet recipes. I can make the heck out of an omelet in a skillet but, I have always loved the oven baked omelets I get at some of the most banging breakfast establishments round my neck of the woods.

Now I know that filling ingredients will vary so lets leave those aside for now. What I want to know is what are your technique/recipe/tips/tricks for creating the perfect oven baked omelet???

Lets hear em and as usual, thanks in advance.

 

[skosler]

This is a good question. I tried to make them, but they always turn out rubbery- it's hard to explain...

 

[Randy Stinchcomb]

in on 1
I love omelets but neither me or the wife can make 'em right

 

[BOOSTED-SS-ELKY]

Sounds Great!

 

[rms]

Are you trying to make an oven omelette or a frittata?

To make a fluffy omelet in the oven you need to beat your eggs and add either some milk or cream to them, then add your choice of veggies, meat, etc....place in a greased 13X9 or proper size oven safe dish (glass or pyrex works better than metal for a fluffy omelet). Then place in a 350 degree preheated oven covered for approximately 30 or 40 minutes, if you are adding cheese add it after you remove the cover and bake an additional 5 minutes or so until cheese melts.

If you are making a frittata, you start it off in an oven safe skillet or fry pan and when the bottom is set you place the whole pan in the oven and bake uncovered until top is set.

 

[bossride]

A classic french omelette is easy, and this guy says to get the eggs to room temperature..
I make them this way now...

http://www.wimp.com/cookomelet/

 

[Johnny Racer]

I am aiming at making an oven omelet cause like mentioned... every time I go to some of the local breakfast joints, their omelets are huge and fluffy and damned good. According to their menu, they are baked and not pan fried. Not sure how they accomplish this and its way fast too. I mean 15 - 20 minutes and foods on the table.

 

[rms]

<H2>Ingredients:</H2>Servings:
4 4 4-6
<H3>Servings Size 4

• 
  
  
  

• <LI class=ingredient sizset="190" sizcache="51">4 large eggs <LI class=ingredient sizset="191" sizcache="51">3/4 cup milk <LI class=ingredient sizset="192" sizcache="51">1 1/4 tablespoons flour <LI class=ingredient sizset="193" sizcache="51">1/4 cup melted butter <LI class=ingredient sizset="99" sizcache="37">salt and pepper </SPAN><LI class=ingredient sizset="194" sizcache="51">1/2 cup grated cheddar cheese (optional)
• 1 (10 ounce) can whole asparagus spears, well drained (optional) Change Measurements: US | Metric

Directions:

Prep Time: 12 mins
Total Time: 22 mins

1. Preheat the oven to 350 degrees.
2. Lightly grease a well seasoned iron skillet, and place it in the oven while the oven is preheating, and you are preparing the omelet.
3. Separate the egg whites from the yolks.
4. Beat the egg whites until stiff but not dry.
5. Beat the egg yolks well, slowly add the flour and stir until smoothly blended.
6. Add the milk and mix well.
7. Lightly fold in the stiffly beaten egg whites.
8. Remove the skillet from the oven and pour the omelet into it.
9. Bake for 10 minutes or until the omelet is set in the center and lightly browned.
10. When the omelet is done, remove from the oven and loosen the sides with a spatula.
11. Place a platter close to the skillet, and with a spatula loosen the bottom of the omelet and slide it out onto the platter.
12. Pour the melted butter over the omelet, and sprinkle with salt and pepper.
13. **Note: If desired, you can place the asparagus spears in a wheel pattern on top of the omelet before placing it in the oven and/or sprinkle the grated cheese over the top.

</H3>Here is another recipe:

Ingredients

• 8 eggs
• 1 cup milk
• 1/2 teaspoon seasoning salt
• 3 ounces cooked ham, diced
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon dried minced onion

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
2. Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
3. Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

 

[rms]

Sorry, here is a clearer version of the first recipe

Servings Size 4

• 4 large eggs
• 3/4 cup milk
• 1 1/4 tablespoons flour
• 1/4 cup melted butter
• salt and pepper
• 1/2 cup grated cheddar cheese (optional)
• 1 (10 ounce) can whole asparagus spears, well drained (optional)

Directions:


Prep Time: 12 mins
Total Time: 22 mins

1. Preheat the oven to 350 degrees.
2. Lightly grease a well seasoned iron skillet, and place it in the oven while the oven is preheating, and you are preparing the omelet.
3. Separate the egg whites from the yolks.
4. Beat the egg whites until stiff but not dry.
5. Beat the egg yolks well, slowly add the flour and stir until smoothly blended.
6. Add the milk and mix well.
7. Lightly fold in the stiffly beaten egg whites.
8. Remove the skillet from the oven and pour the omelet into it.
9. Bake for 10 minutes or until the omelet is set in the center and lightly browned.
10. When the omelet is done, remove from the oven and loosen the sides with a spatula.
11. Place a platter close to the skillet, and with a spatula loosen the bottom of the omelet and slide it out onto the platter.
12. Pour the melted butter over the omelet, and sprinkle with salt and pepper.
13. **Note: If desired, you can place the asparagus spears in a wheel pattern on top of the omelet before placing it in the oven and/or sprinkle the grated cheese over the top.

 

[Randy Stinchcomb]

Thanks, gonna' try this tomorrow morn:supz: but Damn, Im hungry NOW

 

[rms]

Thanks, gonna' try this tomorrow morn:supz: but Damn, Im hungry NOW

You're welcome, let me know if you liked it....

 

[Johnny Racer]

Good tips... here is what I ended up with today and the method I followed:

Ingredients:
· 1 1/2 teaspoons each of vegetable oil and butter (or margarine)
· 1/2 cup diced onion, green pepper, tomato, and mushroom or any combination/addition to the previously mentioned
· 1/2 cup cooked, meat (sausage, bacon, ham, bison, venison, etc). More, less, or none if you prefer of course
· 8 Grade A large eggs
· 1/3 cold water
· 1/2 cup – 1 cup grated cheese of your choice, divided
· Tabasco sauce (optional)
Instructions:
· Preheat oven to 400 degrees F and grease a 9 X 9 inch glass dish
· Heat oil and butter in a skillet over moderate heat
· While the pan is heating, beat the eggs with the water in a large mixing bowl until well blended but not frothy (option - add a few drops of Tabasco or a pinch of cayenne to the eggs while blending them for a little "zip" if you like that like I do)
· Add onions and mushrooms to the heated skillet and saute' a few minutes or until softened
· Add meat and remove from the heat
· Stir the meat, mushrooms, onions, tomatoes, green pepper, and 1/4 cup cheese (include anything else you are adding at this time) into the egg mixture
· Throw in some salt and pepper to your liking
· Pour into the pan and sprinkle the remaining cheese over the top
· Place in preheated oven for 20-30 minutes or until the top is lightly browned
· Remove from the oven, let cool, and serve

 

[Randy Stinchcomb]

hmmm, nice, almost looks like a Vegetable Quiche !!

 

[Eric Williams]

Looks good! How was it?

 

[pdq67]

This might sound stupid so I'm asking??

What's the difference between an oven backed omelet and quiche???

pdq67

PS., and Western and Denver omelets are to die for as is Huevos Rancheros in the SW part of the country!

 

[Ben]

A quiche generally has a lot of heavy cream mixed in with it.

 

[Johnny Racer]

It was pretty damn good actually... I used some bison as my choice of meat... the whole dieting thing which was awesome as well.

I dont use milk because everyone I have talked too says that milk will only "weigh" the eggs down and not let them "fluff" or "puff" up. I took the pic a few minutes after it was out of the oven. It was to the top of the baking dish when I pulled it out.

I have also started to look for, I know they're out there... omelet dishes. Basically this is an 8 egg omelet you see in an 8 x 8 pan. Once I get the dishes I speak of, I will be able to make individual omelets with 3 eggs each from that recipe for a total of 3 separate omelets. I will add an extra egg to the mixture and then pour into the 3 dishes which will also reduce cook time to about 1/2 if not more. I can bet my bottom dollar, thats how these damned pancake houses get these done and so damned fast! LOL

 

[cepx111]

I am aiming at making an oven omelet cause like mentioned... every time I go to some of the local breakfast joints, their omelets are huge and fluffy and damned good. According to their menu, they are baked and not pan fried. Not sure how they accomplish this and its way fast too. I mean 15 - 20 minutes and foods on the table.

The key to fluffy omellets is incorporating LOTS of air in the eggs, you gotta whip the shit of of them either with a wisk (time consuming) or a electric blender.

 

[Ben]

I agree with cepx111 with the air thing. Try to find a whisk that's pretty rounded. It'll help you incorporate more air. Also, most people cook their eggs at too high a temperature. I start at about medium heat, to get the pan warm and then once the butter is melted in the pan and then I turn it to low before pouring the eggs in. Proteins can get tough if you cook them at too high a temp, and that doesn't work with eggs. There is some real technique in cooking good omelets. A friend of mine went to interview at a very highly rated restaurant and the only thing they asked him to actually do in the kitchen was to make an omelet for the executive chef. It takes a good chef to make a nice, light omelet.

 

[SouthernTrendKill]

I have got pretty good at doing them in the oven.

Pre-heat oven to 350.

Saute' all the veggies in olive oil and butter. Beat the eggs, add heavy whipping cream and water, beat eggs some more. Add cheese to eggs, add meat to eggs, add veggies to eggs. Mix well. Take the pan that you were using for the veggies make sure it is well oiled with olive oil and butter. Pour egg mixture into pan. Put pan in oven at 350 for exactly 20 min. Eggs will not be done and still runny on top. Put more cheese on top of eggs. Put oven on high broil. Put pan back in oven and do not walk away from it. When cheese is bubbling and brown it is done. About 5 to 10 min. Not sure why but putting them on broil at the end makes them rise but they do.

Not sure if this is an omlete or not but it's easy and everybody loves them. I do them in a round pan and cut them like pizza.