Saturday, August 23, 2014

The Baked Omelet

Sounds complicated and fancy, right? Looks it, too. But it's not, I promise! Baking an omelet means you don't have to flip it on the stove, so whatever ingredients you pile on top can stay sittin' pretty. The recipe starts on a stove, then moves to the oven: they key is having a saucepan that handle it (metal handled pans work best!) If you saw my recipe post from yesterday, you know that there's smoked trout in the fridge right now. It's a real treat/obsession for me, so I'm basically incorporating it into everything I eat, until it's all gone. [insert sad face]
This technique works for any kind of omelet though, so you can use your traditional favorites (ham and cheese), or branch out with some really lovely ideas (asparagus and bacon?). It's a blank canvas!
Here's how I made mine: 

1 tbsp butter or olive oil (or 1/2 butter & 1/2 olive oil, if you're feeling fancy and French)
2 medium eggs
1 tbsp milk
1/4 cup finely diced onion
3-4 basil leaves, sliced into 1/8" strips (chiffonade, for those of you in the culinary know)
1/2 fillet of smoked trout
Salt and Pepper, to taste

Add milk to the eggs and beat with a fork - **Do not add salt or pepper yet! Salt will dry out the eggs at this stage; save that for the last step**
Heat pan on the stove on medium heat, with butter or oil
When the butter/oil is fully melted and heated, tilt the pan to cover the entire bottom. This will ensure that your omelet slides out nicely at the end
Add the eggs, reducing heat to low, and add toppings of your choice
When the edges of the omelet are just beginning to firm up, add salt & pepper, and transfer the pan to the oven at 250 degrees (Farenheit. I don't know the conversion to Celsius yet, and I'm sorry.)
Keep an eye on it, and your omelet will be finished when the center is solid
Remove pan from the oven (remember that the handle will be hot!) and use a spatula to slide your omelet onto the plate
Garnish with fresh herbs or leftover ingredients. Voila! A fancy omelet made simple. 

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