Traditional recipes

Baked Cheese Omelette recipe

Baked Cheese Omelette recipe

  • Recipes
  • Dish type
  • Starters
  • Starters with eggs

A incredibly simple baked omelette recipe. Serve thickly sliced for breakfast, brunch, lunch or dinner.

281 people made this

IngredientsServes: 8

  • 50g butter
  • 1 small onion, chopped
  • 175g Cheddar cheese, grated
  • 1 (300g) tin chopped mushrooms
  • 75g black olives, sliced
  • cooked ham, chopped (optional)
  • Scotch bonnet chillies, sliced (optional)
  • 12 eggs, beaten
  • 125ml milk
  • 1/2 teaspoon salt and pepper, to taste

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 200 C / Gas 6. Grease a 23x33cm or similar sized baking dish.
  2. Melt the butter in a frying pan over medium heat and cook the onion until tender.
  3. Spread Cheddar cheese in the bottom of the prepared dish. Layer with mushrooms, olives, sauteed onion, ham and jalapeno peppers. In a bowl, mix the eggs together with milk and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
  4. Bake, uncovered, in the preheated oven for 30 minutes or until no longer runny in the centre and slightly brown on top. Allow to cool slightly, then cut into squares and serve.

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Reviews & ratingsAverage global rating:(314)

Reviews in English (262)

Altered ingredient amounts.Added tomatoes x 2 large - thinly sliced - this added even more flavour - left out chillies.-14 Apr 2011

Great alternative to traditional omelette. Decreased the amount by 3 as i was making for 2 of us. Very filling on its own so no need for side dishes. It's also very flexible that u can add whatever is ur favourite filling and turns out just as delicious!!-08 Nov 2011

Excellent and so easy to prepare - had as a main meal but would also be ideal for a weekend breakfast.-14 Apr 2011


Recipe Summary

  • 2 teaspoons vegetable oil
  • 4 slices deli ham, chopped into small pieces
  • 2 eggs
  • 2 teaspoons chopped fresh chives, divided
  • ¼ teaspoon salt
  • freshly ground black pepper to taste
  • ¼ cup shredded Cheddar cheese

Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.

Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.


Ingredients Needed For Our Oven Baked Omelette:

  • Eggs
  • Milk (any kind will work)
  • Sour cream
  • Seasoned salt
  • Garlic powder
  • Cooked diced ham (cooked sausage or bacon will work too!)
  • Diced green bell pepper
  • Diced red bell pepper
  • Diced roma tomato
  • Diced onion
  • Shredded cheddar cheese


Recipe Summary

  • 3 eggs
  • 1 tablespoon milk, or as needed
  • salt and freshly ground white pepper to taste
  • 2 tablespoons butter
  • ¼ cup shredded Emmentaler cheese

Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy beating in air makes the omelette fluffy.

Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.

Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.


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Roughly chop the onion. On a low flame, heat 1tbsp of olive oil in a non-stick frying pan. I use a small fat pan as I like my omelettes tidy and plump. Gently fry the onion, letting the edges brown but making sure the middle stays softly purple. This should take about 5 mins. When it looks to your liking, take it out and reserve on the side. Remove any crispy bits from the pan.

On a low heat again, heat a bit of olive oil in your frying pan and add the eggs. Let them settle for 30 seconds.
Either grate or break the cheese up into rough chunks and put it in the setting omelette. As it melts, pour in your onions and gently fold the omelette in half with a spatula. Depending on how done you like your omelette to be, you can then fry the other side. I like mine very slightly oozing.


What To Serve With Baked Ham Omelette

When I&rsquom serving this as an easy lunch recipe, I usually just add a quick side salad. But when I cook it for brunch and I want it to be a bit more &lsquobreakfast&rsquoy&rsquo I add some crusty bread rolls and a side of baked beans.

If you&rsquove any leftover omelette then let it cool and store it in an air tight container in the fridge you can eat this the next day as an easy snack idea or even make an omelette sandwich (oh they&rsquore good!)


Baked Cheese and Bacon Omelette

For breakfast, brunch or dinner, serve this deliciously easy, oven-baked cheese and bacon omelette with home-style fried potatoes or hash browns, fresh fruit, sweet muffins and mugs of steaming, robust coffee.

Recipe Ingredients:

6 large eggs, beaten
2/3 cup milk
1/4 teaspoon kosher or sea salt
1/8 teaspoon freshly ground pepper
1 1/2 cups shredded cheddar cheese
1 medium green onion, sliced thin
3 slices bacon cooked and crumbled
1 tablespoon butter
1 tablespoon freshly grated Parmesan cheese

Cooking Directions:

  1. Preheat oven to 400°F (205°C).
  2. Whisk together eggs and milk. Stir in salt, pepper, cheese, onion and bacon.
  3. Melt butter* in a 9-inch oven-safe skillet. Pour egg mixture into pan. Sprinkle with Parmesan.
  4. Bake for 20 minutes or until puffed up, set and golden. Cut into wedges and serve immediately.

*When melting the butter in the skillet watch carefully, especially if placed in the preheated oven to melt as the butter will burn quickly. However if it does become a golden brown color, it will simply add a desirable caramelized butter flavor.

Nutritional Information Per Serving (1/4 of recipe): 449.5 calories 84% calories from fat 42.4g total fat 85.4mg cholesterol 487.2mg sodium 123.7mg potassium 2.9g carbohydrates 0.1g fiber 2.5g sugar 2.7g net carbs 14.2g protein.


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Baked Cheese and Tomato Omelette Recipe

This fantastic baked cheese and tomato omelette is yours to make your own way for breakfast, brunch or dinner. Whatever you prefer!

It&rsquos a recipe that can quite easily be served to a family of 4 too, just bulk it up with a larger salad and / or maybe a few boiled potatoes.

Looking for an omelette in a pan recipe? No problems why not try my Spinach Pesto and Sundried Tomato Omelette?

I&rsquod love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂


High-Protein Cottage Cheese Omelet

  • shellfish-free
  • low-carb
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • sugar-conscious
  • gluten-free
  • wheat-free
  • soy-free
  • tree-nut-free
  • red-meat-free
  • Calories 249
  • Fat 17.5 g (26.9%)
  • Saturated 7.7 g (38.6%)
  • Carbs 4.0 g (1.3%)
  • Fiber 0.7 g (2.6%)
  • Sugars 2.4 g
  • Protein 18.7 g (37.3%)
  • Sodium 449.2 mg (18.7%)

Ingredients

Pinch freshly ground black pepper

baby spinach (about 1 ounce)

Instructions

Place the eggs, milk, salt, and pepper in a medium bowl and whisk until the whites and yolks are completely mixed and the eggs are a bit frothy.

Melt the butter in an 8-inch nonstick frying pan over medium-low heat. Tilt the pan so the butter evenly coats the bottom. Add the spinach and cook until wilted, about 30 seconds. Pour in the eggs and immediately tilt the pan so the eggs coat the entire bottom.

Use a rubber or silicone spatula to gently drag and push the cooked eggs from the edges toward the center of the pan, making space for the uncooked eggs and forming waves in the omelet. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Cook until the edges are set and the center is wet but no longer loose or runny, about 2 minutes.

Remove the pan from the heat. Spoon the cottage cheese over half of the eggs. Use a spatula to gently fold the egg over the filling. Slide the omelet onto a plate.

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New York.


Watch the video: Pečene hrenovke s sirom, parmenzanom in majeronom (January 2022).