Weekend Baked Omelet


Perfect for entertaining this vegetable and cheese omelet is delicious. Whether you're feeding overnight guests or have some friends stopping by for brunch no one wants to be standing over the stove. So how great is it to be able to drink coffee with your guests while your omelet it cooking in the oven? Just add a little fruit and some croissants to round out the meal and you're all set!


Ingredients for Weekend Baked Omelet:

serves 6-8


12 eggs

1 cup whole milk

1 tablespoon butter, for baking dish

3 teaspoons olive oil

1 1/2 cups sliced yellow squash, halved lengthwise then sliced

1 cup cut asparagus, approx 1" pieces

1/2 cup thinly sliced red onion

2 scallions, thinly sliced

1/2 pound cremini mushrooms, stems discarded and caps sliced

1/2 orange bell pepper, sliced into strips

1/2 red bell pepper, sliced into strips

1 cup of grated cheese, cheddar, Italian mix or any variety

kosher salt

black pepper


You will also need a casserole or glass baking dish. My baking dish is about 12 " long but varying width throughout the dish.


Time-Saving Tips: All of the vegetables can be sliced the night before cooking. Wrap all of the vegetables separately. The vegetables can be sauteed 1-2 hours before baking the omelet.


Let's see what we need.


We're ready to cook.


Add the oil and mushrooms to the pan. Season with salt and pepper. Saute over high heat for a couple of minutes. The mushrooms should be fairly dry at this point. Add the asparagus and the rest of the vegetables. Season with a little more salt and pepper. Continue sauteing over high heat for 2-3 minutes. Remove from the heat. Let vegetables cool down a bit. Stir occasionally so the heat escapes.


Preheat the oven to 350 degrees. Whisk the eggs until well beaten. Pour in the milk and 1/4 teaspoon kosher salt and 1/8 teaspoon of black pepper; combine. Add the cooled vegetables and cheese. Once fully incorporated pour the mixture into a casserole dish greased with butter. Place in the oven. Bake until there is no liquid on top ...don't over bake. It's good if it seems moist. The eggs will continue cooking once removed from the oven. Depending on the size of the baking dish it will take about 35-50 minutes to cook.


It's ready! We couldn't wait and had to taste it. It is delicious and really looks beautiful. This is perfect for any brunch, especially around the holidays.


Enjoy!

2018 Cranberry Walk