I developed this original recipe as part of a school nutrition program. Read the story behind the recipe here.
- 12 large eggs
- 2 cups milk
- 1 cup grated parmesan cheese
- 1 cup finely chopped green onions
- ½ cup finely chopped bell pepper
- ½ teaspoon ground black pepper
Preheat oven to 375° F. Spray a 9 x 13-inch baking dish with non-stick cooking spray, or line it with parchment paper.
Whisk the eggs in a large bowl together with the milk. Stir in the cheese, onion, peppers and black pepper. Optional: add chunks of ham.
Pour the mixture into the prepared pan.
Bake for about 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. This recipe serves 12.
Gourmet Oven Omelette
Five years ago, my husband, Stewart and I moved to Rosthern, Saskatchewan, to become the owners of a traditional bed and breakfast. Since then I have adapted the original recipe, making it more “sophisticated.”
For each person, use one egg and mix them together. To this, add:
- 1 tablespoon of liquid (such as milk, light cream, plain yogurt, or plant-based “milk”)
- 1 heaping tablespoon of grated or crumbled cheese (such as feta, cheddar, parmesan)
- 1 heaping teaspoon of chopped onion (green or red)
- 1 heaping teaspoon of finely chopped fresh herbs (such as dill, basil, parsley, cilantro, rosemary)
- 2 heaping tablespoons of chopped or grated vegetables (such as spinach, zucchini, tomato, asparagus, mushrooms, broccoli)
- a dash of hot sauce, such as Frank’s
- freshly ground black pepper, to taste
- Optional: ham, bacon or sausage. Usually I serve the meat on the side, instead of in the omelette
- Anything else that makes you happy, such as sun-dried tomatoes, onion powder, dried herbs or spices
Salt isn’t needed, because the cheese is salty enough. The only thing I haven’t needed to substitute yet is the egg, and apparently there are viable substitutes for that, too!
I often divide the mixture evenly into non-stick, sprayed, individual, miniature baking dishes and bake them for about 20 minutes at 400° or until they’re puffed and golden brown.
When I serve omelettes to my bed and breakfast guests, I usually complete their plates with one slice of bacon, one piece of locally made “Mennonite sausage,” a small bowl of fresh fruit with yogurt and granola, and either a slice of whole grain toast or a small portion of homemade hash browned potatoes.