Making Omelets in Your Oven
Frittatas, Puffy Omelets, and Oven Omelets

Ah, the versatility of eggs: You can make great dishes for breakfast, brunch, or dinner. And omelets head the list. But you don’t even have to be a good omelet maker. An oven omelet will do—and they’re easier.

Oven omelets come in three types. A frittata is started on the stovetop and then finished under the broiler. A puffy omelet is started on the stovetop and then baked in the oven. And an oven omelet is, well, baked in the oven completely. We’ll give you recipes and directions for each.

Sunrise Puffy Omelet

This is a puffy omelet, started on the stovetop and finished in the oven. This one is made with ham, mushrooms, and broccoli with a touch of Italian seasoning but you can vary the filling ingredients to suit your preferences.

4 large eggs, separated into whites and yolks
2 tablespoons milk
1/4 teaspoon salt
1 pinch teaspoon coarse or fine ground pepper
1 tablespoon butter

1/2 cup sliced fresh mushrooms
1 cup small broccoli florets
1/2 cup cooked ham, diced
1/2 teaspoon zesty Italian seasoning or other seasoning blend
1 cup shredded cheddar cheese

Read on for the directions and a printable version

Baked Denver Omelet

This oven omelet is baked on a sheet or a large baking pan. It is then cut into squares and loaded with filling. You’ll find this an interesting technique for a variety of omelets.

10 large eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon coarse or fine ground pepper

1 cup sliced fresh mushrooms
1 medium onion, diced
1 medium green or red bell pepper, diced
1/2 teaspoon dry crushed basil
3/4 cup cooked ham, diced
1 medium tomato, diced
1 to 1 1/2 cups shredded cheddar cheese

Read on for the directions and a printable version

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Potato and Sausage Frittata

A frittata is started on the stovetop and then briefly finished under the broiler. This one is loaded with thinly sliced red potatoes, country style sausage and onions. Use this as a template for other frittatas or visit The Baker’s Library on our site for more recipes.

8 large eggs
2 tablespoons milk
1/4 teaspoon salt
1 teaspoon dried basil
1 pinch coarse or fine ground pepper
1 tablespoon butter

1 medium onion, sliced
4 small red potatoes, sliced
1/2 pound country-style sausage
1/2 teaspoon zesty Italian seasoning or other seasoning blend
1 cup shredded mozzarella cheese

Read on for the directions and a printable version

 
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