Try this Oven Baked Omelet recipe, or contribute your own.
- Carbohydrate 6.68246230671726 g
- Cholesterol 1322.41962119005 mg
- Fat 60.7680708344533 g
- Fiber 0.715333352981658 g
- Protein 44.8374625856712 g
- Saturated Fat 21.3554426520271 g
- Serving Size 1 1 -3 (407g)
- Sodium 887.660651247981 mg
- Sugar 5.9671289537356 g
- Trans Fat 8.18271023771876 g
- Calories 753 calories
Step-by-step
- Preheat oven to 350.
- You will need an 8-inch oven-proof skillet for this recipe.
- Cut the bacon into one-inch pieces and saute the pieces until crispy.
- Remove bacon from pan and drain on paper-towel lined plate.
- Add the butter to the pan and saute the onion and peppers on medium to medium-low until tender.
- In a bowl, whisk together the eggs, cream, salt and pepper.
- Stir in the diced Cheddar and the scallions.
- Pour the eggs into the skillet with the onions and peppers, then stir in the bacon.
- Place skillet in oven and bake for about 20 minutes until eggs are almost set in the center.
- Remove skillet and sprinkle on the grated cheese, then cook for another minute or two.
Standard ingredient lists omit how the thermal mass of an eight-inch cast-iron or heavy oven-proof skillet dictates the final texture of the eggs. Without preheating that pan properly on the stovetop before the oven phase, the bottom sets slower than the edges.
A rich dish featuring six eggs, bacon, and a full cup of extra-sharp cheddar requires bright, acidic accompaniments to balance the fat. Serve this bake alongside a sharp, un dressed arugula salad tossed with fresh lemon juice, or thin slices of crisp sourdough bread rubbed with raw garlic. These elements cut through the dense dairy and cured pork.
Adjusting the yield requires attention to pan geometry rather than simple math. Doubling the ingredients calls for a larger vessel like a ten-inch skillet, or baking two separate pans to maintain the precise depth needed for the eggs to set uniformly at three hundred fifty degrees without drying out the perimeter.
