Baked Omellette


We were busy painting the bathroom and I just wanted to toss something in the oven real quick, so I wasn’t expecting anything good to turn out, but VOILA~! A miracle happened!

This is a cross between a frittata and a quiche, because it’s not thin enough to be a frittata and yet doesn’t have the milk or crust that a quiche would. So I call this a Baked Omellette 😛

What’s in the Baked Omellette? Simply beat a dozen eggs, season with salt and pepper. Mix steamed spinach (remove excess water), sliced white mushrooms, diced tomatoes, feta cheese in the egg mixture. A dozen eggs is enough to fill 2 6″ pie pans. Divide the mixture into the pie pans. Sprinkle parmesan cheese on the surface before baking at 400 degrees for 30-40 minutes in a pre-heated oven.

I like to squeeze a wedge of lemon on the egg before eating it, although ketchup and hot sauce would be nice too 🙂




3 responses to “Baked Omellette

  1. ooohh..look yummy leh..

  2. did you and Andy finish those two mouth-watering omellettes for lunch in a heartbeat? ^.^

  3. There were 6 egss used in total for the 2 pans! As much as Andy wanted to finish them all, I had to stop him (ration??) so that he doesn’t jeopardize his cholesterol level 😛

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s