Eggs make a lovely breakfast for so many reasons: they’re delicious on their own or mixed with just about anything, you can make them in nearly uncountable ways, and they’re a satisfying way to start the day. Plus, if you don’t want to make your eggs on the spot when you get up, you can make them in advance and enjoy an instant breakfast all week long. This baked omelet, for example, is a snap to make, especially if you already have some roasted veggies on hand. (I tend to roast lots of veggies in the winter months since it’s nice to hang out in an oven-warmed kitchen while your veggie-of-choice becomes ultra-savory with the aid of salt, pepper, unrefined oil, and 375F.)
For this baked omelet, I opted to include green beans, mushrooms, and redskin potatoes. The beans provide an extra kick of protein and an appealing chewiness, the mushrooms have that umami quality (umami is Japanese for “delicious taste,” and it’s that delightful extra-savoriness you find in aged cheeses, fermented foods, cured meats, and cooked tomatoes), and the complex starches in the potatoes help the eggs stay creamy-textured as they cook. Egg whites cook much faster than yolks — think of a sunny-side up egg or one that’s been poached — but whisking them together and including that absorbent potato-supplied starch in the mix prevents the whites from separating from the yolks and winding up overcooked and stringy. Baking the omelet longer at a lower temp helps, too.
You can include whatever veggies you like in your baked omelet, but if you don’t include any root vegetables like potatoes — that is, if you don’t include a natural source of starch — you might want to place your baking dish inside a larger pan that’s halfway filled with water. That’s another way to gently cook eggs to a creamy done-ness.
Baked Omelet with Roasted Veggies Makes 6 breakfast wedges.
2 cups chopped roasted veggies (I opted to include green beans, mushrooms, and redskin potatoes)*
1 cup whole milk, preferably from grass-fed cows (if you really want to make a luxurious treat, use half-and-half!)
4 eggs, preferably from pastured hens
1 T. dried Italian herbs OR 1 T. total mix of dried basil, thyme, rosemary, oregano, and sage
Sprinkling of grated/shredded Parmesan OR any aged cheese (Asiago, Gouda, Cheddar, etc.)
Preheat oven to 325F. Whisk all ingredients well in a large mixing bowl. Pour into a round glass dish that’s about 8″ across and 3″ deep. (Don’t worry about greasing it.)
Bake 45 minutes or until center is set and the edges are golden brown. Let the omelet cool before cutting into it. This makes a great breakfast, or you could call it a crustless quiche and serve it for lunch.
* To roast veggies, rinse/clean/trim them, pat dry, and toss well with unrefined peanut oil or melted ghee/butter. Sprinkle on some sea salt and freshly cracked black pepper and toss well again. Spread out on parchment-paper-covered baking sheets and bake at 375F for 20 to 40 minutes depending on what you’re baking.
Small/slender veggies like sliced mushrooms, slender green beans, and corn kernels can shrivel and turn golden brown in as little as 20 minutes; larger-cut veggies can take up to 40. I like to give each veggie its own baking sheet so that I can pull each one out as it reaches that ideal golden-brown-and-shriveled state. For this recipe, my thinly sliced redskin potatoes and mushrooms needed 20 minutes to bake, but the green beans needed 30.