Ingredients:

  • large Eggs
  • /2 cup Milk or Cream (Whole or 2%)
  • tablespoons All-Purpose Flour
  • /2 teaspoon Baking Powder
  • /4 teaspoon Salt
  • /4 teaspoon Black Pepper
  • tablespoon Unsalted Butter
  • cup Firm Vegetable (e.g., Asparagus, Mushrooms, Spinach), chopped or sliced
  • /4 cup Onion or Shallot, finely diced
  • cup Shredded Cheese (e.g., Gruyère, Sharp Cheddar), divided

Instructions:

  1. Preheat oven to 375°F (190°C). Generously butter a 9-inch or 10-inch oven-safe skillet.
  2. Lightly sauté the diced onion/shallot and chosen vegetables until softened. Set aside to cool slightly.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
  4. In a separate, large bowl, lightly whisk the eggs until just combined. Whisk in the milk/cream.
  5. Gradually whisk the dry ingredients into the egg mixture until just smooth. A few small lumps are acceptable.
  6. Gently fold in the sautéed vegetables and two-thirds (2/3) of the shredded cheese.
  7. Pour the entire mixture into the prepared, buttered skillet. Sprinkle the remaining one-third (1/3) of the cheese over the top.
  8. Bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for another 10–15 minutes, or until the omelette is set, puffed slightly, and golden brown.
  9. Remove from the oven. Let it rest in the pan for 5 minutes before slicing into wedges and serving immediately.