My kids really like omelettes. And while I do make them scrambled eggs a couple times a week, they would really love it if I made them omelettes. But when you're making an omelette for every member of your family and that number totals 7, that ends up taking up more time than we have on a typical school morning. That's why this oven omelette is awesome! It does take a long time to bake, but it's so easy to assemble that it would be so easy to throw together on a school morning. And you can even make it the night before and just wait to bake it in the morning. Now truth be told, I haven't made this one for breakfast yet. But I have made it on a breakfast-for-dinner night and it was a hit. Next time I want to add some veggies in there just to give it a little nutritional boost.
Basic Oven Omelette
Serves 6 (it fed my whole family and there was a little leftover)
Adapted from here
10 large eggs
2 cups milk
1 cup grated cheddar cheese (or whatever cheese you would like)
1 cup diced cooked ham (or combine ham with some veggies--spinach, mushrooms, tomatoes and peppers would be good, sauteed before adding)
1/4 cup finely chopped fresh flat-leaf parsley (or sprinkle in some dried parsley instead)
1 teaspoon salt
Freshly ground black pepper
1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.
2. Beat the eggs in a large bowl and whisk in the milk. Stir in the cheese, diced ham/veggies, and parsley. Season with the salt and pepper and pour into the prepared pan. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
3. Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot.
• Reprinted from Not Your Mother's Casseroles by Faith Durand. (Harvard Common Press, January 2011)
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