~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Friday, March 22, 2013

Fluffy Baked Veggie Omelette

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:

Fluffy Eggs

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

Serve with:

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.
1.  Separate eggs in two bowls. Add cream of tartar( if using) to egg whites and whip(using a mixer is easiest, but you can do it by hand it just takes a bit of arm strength) until almost stiff peaks form... about 3 minutes. Set aside.
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.
1. In a skillet, add a drizzle of oil and saute vegetables for a couple of minutes or until it starts to soften but is still firm. Season with a bit of salt and pepper  ... I used asparagus and red bell pepper, but you can use other vegetables of choice. 
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.


Speranta said...

O ce reteta interesanta!Si ce bine arata !Dar nu cred ca este asa de usor de preparat ...

Felicitari ,draga mea merit din plin!
O saptamana placuta!

Ellie said...

Speranta, Mutumesc... tot mereu ai cuvinte de incurajare!

Omleta este foarte usor de facut... doar se separa ouale, alubusirile batute spuma, amestecata cu galbenusurile, turnata in tava, presarata cu legume/cascaval... si pusa la cuptor. Nu este greu, trebuie sa o incerci:)...

Un weekend placut!

Joanne T Ferguson said...

G'day! Thank you for "inspiring" me as this recipe is GREAT! I am SO glad I made this today too!
Would HIGHLY recommend people make too!
I did butter both a skillet pan and a round cake tin...stuck a little bit but not much...next time might go the baking paper route...
Here are two photos if you would like to view:



Cheers! Joanne

Ellie said...

Joanne, Oh, I'm so glad you tried the recipe... and liked it:). Always makes my day!

Thank you for taking the time to share your feedback and for sharing your photos as well... I really appreciate it. LOVE how you filled it with all sorts of good things:). Yum!

SO thrilled you gave the recipe a go! Have a wonderful day...