Fluffy Baked Veggie Omelette. Have you ever wanted to make a fluffy omelette that doesn't deflate immediately after being plated? Most times I don't mind a flat omelette. But every once in a while I like to use eggs as a vehicle for adding lots of vegetables.... and making a meal of it. I know you can make a frittata, where you can add all sorts of ingredients, mix it all up and then bake it. Frittatas are wonderful for using up leftovers, and it does make a great dish. But you know, sometimes when I want the eggs to look pretty, I like to separate the vegetables and eggs a bit....so they stand apart somewhat, without being all muddled up. This technique of making a fluffy omelette does just that.
Because there's an extra step of separating the eggs, it might seem like too much work. But whipping the egg whites till stiff adds extra volume... which in the end, makes a super fluffy omelette. And the nice part is that just a few eggs will "stretch" the dish quite a bit more.... so you could serve a few extra people. It's also nice to be able to bake the omelette for a large group without doing individual omelettes. You can use a few pans or skillets, adjust ingredients and bake them all at once.
Sometimes I like to roll up the filled omelette and slice it... makes a perfect starter. You can be creative with the fillings, just as you would a frittata.... except it looks different. Sort of varies the eggs up a bit. But you can also use the technique of baking the fluffy omelette, and then use it as a "wrap" to stuff it with all sorts of additions, like shredded meat, cooked shrimp, crab, sprouted grains, avocado, etc... you can definitely be as creative as you like. Hope you enjoy...
Note: ADDITIONS: You can add any meat you like, bacon, sausage, etc.... and any veggies of choice.
Tip: While I chose to make this in a square pan, you can also make this in a regular large non-stick skillet. It will be a circle, so you will just need to fold in half after it's been baked... just as you would a regular omelette.
You will need:
4 eggs, separated
2 TBS, melted butter, or to taste
salt/pepper to taste
1/8 tsp cream of tartar, optional (helps the eggs whites stay fluffier)
Vegetables of choice... fresh or lightly sauteed. I sauteed my asparagus and pepper lightly. Veggies I used below.
5 asparagus stalks, cut up
1/3 of a red bell pepper, chopped
a drizzle of oil
1 green onion, chopped
chopped cilantro, to taste
1/2 cup shredded mozzarella cheese
extra oil/melted butter for pan
Salsa of choice
- Butter a large skillet(or 2 smaller skillets)... or line a baking pan( about 8x8 or 9x9) with parchment paper that's been buttered or oiled.
2. Melt butter and add to egg yolks. Season with salt/pepper and whisk to combine.
3. Add yolks to whipped egg whites and fold gently(so as not to deflate) until no more white streaks can be seen. Pour in a buttered skillet/s... or in a buttered/oiled parchment paper lined baking pan. Spread and level out evenly. Set aside.
- Preheat oven to 375 deg F. I used my toaster oven.
2. Add the sauteed vegetables evenly over the eggs. Sprinkle chopped green onions and cheese evenly as well.
3. Bake in preheated oven for 8-10 minutes... or until set in the middle and eggs spring back when touched.
4. Remove omelette from oven and sprinkle with fresh chopped cilantro. If using a skillet, remove the omelette unto a plate and fold in half. If using an oven pan, remove omelette with the parchment paper unto a board. Roll the omelette(with the help of the parchment paper) into a log. Remove parchment paper.
5. Serve with salsa of choice if desired.