Oven-Baked Omelette

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    Oven-Baked Omelette

    Oven-Baked Omelette


    74 people made this

    About this recipe: An oven-baked omelette stuffed with bacon, cheese, tomatoes, olives and mushrooms.

    Serves: 6 

    • 10 eggs
    • 5 tablespoons semi skimmed milk
    • 1/2 teaspoon salt
    • 4 dashes Tabasco Sauce, or to taste
    • 225g (8 oz) bacon, cooked and diced
    • 100g (4 oz) black olives, pitted and chopped
    • 2 plum tomatoes, chopped
    • 4 spring onions, chopped
    • 50g (2 oz) mushrooms, sliced
    • 100g (4 oz) mild Cheddar cheese, grated

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas mark 4. Lightly grease a 20cm square baking dish.
    2. In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and Tabasco. Stir in bacon, olives, tomatoes, spring onions, mushrooms and cheese. Pour into prepared tin, and cover with lid or aluminium foil.
    3. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the centre.
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    Reviews in English (70)


    - Rated on  -  06 Apr 2014


    Hubs liked this better than I did, but then he was unaware of what I perceived as its flaws. I thought it was good, but I think it could be better. First, don't beat the eggs with an electric mixer. A lot of air is beaten into them that way and the resulting air bubbles will be evident in your omelet. I just use a wire whisk and whisk them until thoroughly combined. Second, I'm not sure I like the addition of the tomatoes and I would saute the mushrooms first. Both release so much of their juices that it sort of pooled in the center of the omelet, more or less forcing me to bake the eggs longer than I would have liked to just so the juices would be absorbed. And I even seeded the tomatoes first! I can't imagine how much longer I might have had to bake this if I hadn't. And I would definitely recommend sauteeing the mushrooms before adding, along with any other vegetables you might choose to add like chopped peppers, onions, or zucchini. Finally, I didn't cover this. By doing so you prevent the omelet from turning a nice golden brown. Given my criticisms I would rate this only average, three stars, but since Hubs gave this a solid four (not knowing, of course, its challenges), I'll leave it at that.  -  04 Jul 2010  (Review from Allrecipes US | Canada)


    We omitted the olives and bacon, cooked uncovered 25 minutes (instead of covered for 40), shredded the cheese right over, melted it back in the oven, and it was perfect. Light and fluffy. Very tasty.  -  25 Aug 2005  (Review from Allrecipes US | Canada)

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