Baked Omelette

When I whipped up this simple recipe, I discovered an easy, elegant way to feed eggs to several people at once.

Yield 4 servings
Time 30-40 minutes
  • cake pan or baking dish, preferably non-stick
  • blender
  • 2 T butter
  • 1 slice bread
  • 4 eggs
  • ½ c ricotta cheese
  • 1 T fresh rosemary, minced
  • ½ t salt
  • pepper
  • 2 slices veggie bacon, uncooked and chopped
  • 2 T parmesan, grated
Directions Preheat oven to 350. Place butter in cake pan and put in oven until it melts.

Meanwhile, toast the bread, then crumble into bread crumbs. Tilt the cake pan to coat the bottom with the melted butter, then sprinkle with bread crumbs and set aside.

Place eggs, ricotta, rosemary, salt, and pepper in blender and beat until smooth. Pour into cake pan, then sprinkle with bacon pieces.

Bake for 10 minutes, sprinkle with parmesan, and bake another 10 minutes. If the center is still runny, bake another 5-10 minutes. The top will be golden and puffy, and if you use a non-stick pan, the sides will be brown and slightly crunchy.

Serve hot.

Notes Of course, you can add other ingredients – omelette ideas.

This dish was inspired by the recipe for "Augmented Egg Muffins" in Mollie Katzen’s Sunlight Café.

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 Breakfast Index     Vegetarian Cookbooks

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