If you’re someone who likes to feel full and satisfied but doesn’t like spending tons of money on meat (or just wants to eat a bit less meat for a number of probably good reasons), a baked omelette might just be the breakfast, lunch, and dinner (or breakfast FOR dinner) powerhouse you’ve been waiting for.
Eggs are an amazing food. I talk about them a lot, because I eat them alot. I have an egg guy who delivers us two dozen local farm eggs almost every Wednesday. We soft scramble them for breakfast, boil them to jammy perfection for lunch, poach them, use them to make homemade mayo, or in this case, make a baked omelette for multi-purpose snack-ability and dinner options throughout the week.
Here’s why a baked omelette might just become your new favourite thing.
You can put anything in it – including leftover veggies, scraps of meat, scraps of cheese, scraps of any kind.
In terms of leftover veggie usage, you can’t do much better than a baked omelette. It’s up there with soup.
Some of the best things to shove in there:
- Greens – Things like broccoli, spinach, chard, leeks, asparagus, peas.
- Winter squash – The hearty creamy quality of winter squash is so nice next to the custardy eggs.
- Onions, herbs – especially soft herbs like parsley, dill, tarragon, and basil.
- Beans, and even cooked grains like rice or quinoa can be thrown in.
The main thing to remember is that whatever you throw into your baked omelette has to have already been cooked. If you skip this step, you’ll end up with a bunch of raw, watery veggies in your omelette. No good.
- You can eat it hot, cold, or room temp.
Honestly I tend to prefer cold or room temp over hot. I like sliding back a slab on its own, or sandwiched between a couple pieces of crusty bread–slathered with a flavoured mayo of some kind. My spinach walnut pesto would be a really really good option here! When cold or room temp, these make such a great packed lunch item. If you’ve got a kid to feed, cut the baked omelette into fingers and turn that pesto mayo into a little dipping sauce. Sour cream is also a great dip for this. Your family will love it.
- You can make it ahead of time and eat it for days.
A baked omelette is one of those –make it on Sunday, eat until Wednesday– kinda things. One batch will give you about 6-8 reasonable-sized slabs.
- They’re cheap to make
Depending on what you put in them of course, a baked omelette can be a very economical staple. Buying the best, free range, organic eggs is still cheaper than buying meat, and if you load up your omelette with cooked grains, onions, & squash, your pennies are taking you even further.
- They’re packed with protein and will keep you very satisfied for awhile.
I had to look this up, because I’m not much of a nutrition nerd these days, but here goes.
A large egg contains 77 calories, with 6 grams of quality protein, 5 grams of fat and trace amounts of carbohydrates. Most of the protein is in the white, most of the other good stuff is in the yolk. No offence, but if you want to talk to me about egg white omelettes I probably can’t be your friend.
- You can flavour them however you want – herbs, spices, pastes, whatever.
At the very least, your seasonings should include salt and pepper. But if you want to mix it up a little, here are some fun ideas:
- Try a samosa flavoured baked omelette with potatoes, onions, peas, garam masala, cumin & coriander.
- Go for a Mediterranean vibe with cooked orzo, crumbled feta, cooked & squeezed out spinach & roasted tomatoes.
- How about a Denver omelet–inspired thing with bell peppers, onions, and sausage?
- Or a green onion, cheddar, black bean and broccoli kinda thing?
You can literally go in any direction with this. Have fun with it!
- They’re super easy to make
Making a baked omelette is literally as easy as greasing up a casserole dish or other baking dish (I usually use cooking spray), then whisking together eggs, fillings, and seasonings in a large bowl, pouring it all into the tin and baking until the omelette is set and the top is slightly golden brown.
I like to use a square or rectangular baking vessel so I can cut the omelette into squares.
Depending on the width of your tin–ergo the thickness of your omelette, the baking time of an 8 egger is usually in the 25 or 30 minute range.
The one in the photos here is a great recipe loaded with leeks and kabocha squash. It’s one of my faves. Here’s the recipe.
I’d love to see your baked omelette creations! Remember to tag me on instagram @howtomakedinner if you make this.
Oh, and If you’re planning on inviting me over, don’t forget the hot sauce.