The Foolproof Fluffy Farmhouse Baked Omelette Perfect for Brunch or Supper

Right then, let's get cracking! A Baked Omelette , you say? That’s a brilliant idea for a relaxed Sunday brunch or a simple midweek supper. It’s the grown-up, much easier cousin of the fiddly French pan-fried version no flipping required, which is always a win in my book.

We'll make this hearty, fluffy, and flavourful. Consider this your blueprint for a truly cracking bake.

Human Hook: Ditch the Frying Faff

Ever watched those TV chefs flipping an omelette like it's nothing, only to end up with scrambled eggs glued to your non-stick? Been there, mate. This Baked Omelette Recipe is the answer to that kitchen stress. You just mix it, pour it, and pop it in the oven. Seriously, it’s that simple.

Intent Scan: What You Really Want to Know

I know what you’re Googling. You want to know if this is actually an Easy Baked Omelette that stays light, right? People always ask: "Will it turn out flat?" and "Can I make this ahead of time?" Good news: we’ve got the secret for a genuinely Fluffy Baked Omelette , and yes, we’ll cover how this works brilliantly for Baked Omelette Meal Prep later on.

The Fluffy Farmhouse Baked Omelette: Your New Go-To

Other recipes just tell you to throw everything in a dish. Where’s the fun in that? My Baked Omelette in Oven method focuses on two small tricks: using a tiny bit of flour and ensuring we don't over mix the eggs.

That bit of flour, mixed with a touch of baking powder, is what gives you that glorious puff, much like a Yorkshire pudding but for eggs.

We're aiming for something that comes out looking like a golden pillow, perfect for slicing. It’s robust enough to handle whatever fillings you fancy I'm using smoked ham and cheddar today, but this base works for any Baked Omelette Ideas .

Once you master this, you’ll realise you can whip up an Easy Baked Omelette for two ( Baked Omelette for Two ) or a crowd without breaking a sweat. The aroma when it’s nearly done? Absolutely divine. Let's get those ingredients measured up.

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Right then, let's get cracking! A baked omelette , you say? That’s a brilliant idea for a relaxed Sunday brunch or a simple midweek supper. It’s the grown-up, much easier cousin of the fiddly French pan-fried version no flipping required, which is always a win in my book.

We'll make this hearty, fluffy, and flavourful. Consider this your blueprint for a truly cracking bake. This Easy Baked Omelette Recipe is a lifesaver when you need something impressive without much faff.

Core Shopping List

Getting the right stuff really matters, even for something as straightforward as this Baked Omelette in Oven . We are aiming for that lovely, light texture, so get decent eggs you know, the ones that look properly yellow.

For the backbone of this bake, you’ll need 10 large eggs . Make sure you’ve got about 1/2 cup (120 ml) of whole milk or double cream; the higher the fat, the richer the result, simple as that. Don't be tempted to use skimmed milk unless you absolutely must.

Crucially, grab 2 tablespoons (30 g) of plain flour and 1/2 teaspoon of baking powder. That little bit of powder is our insurance policy for a Fluffy Baked Omelette ; it provides that essential lift.

If your cheese is mature, use a bit less salt, but generally, 3/4 teaspoon (4 g) of salt is spot on.

Flavour Architecture

This is where we build the character. Our primary aromatics here are simple: onion or shallot, sautéed until sweet. Don't skip this softening step! When it comes to cheese, I swear by Gruyère; it melts like a dream and tastes nutty.

You need about 1 cup (100 g) total, split between mixing in and topping off.

If you’re low on Gruyère, don't panic. For substitutions, a good sharp mature Cheddar works wonders (that’s your classic British swap!), or if you want something smoother, Fontina is brilliant.

For an alternative flavour path, try using smoked paprika and finely diced cooked chorizo instead of just cheese and veg that gives it a lovely Spanish twist. Learning to swap ingredients on the fly is key to being a confident cook, especially when planning Baked Omelette Meal Prep .

Equipment & Mise en Place

You absolutely need an oven safe skillet, preferably cast iron, about 9 to 10 inches (23-25 cm) across. If you haven’t got one, grab a square or rectangular baking dish instead it works just as well for a Baked Omelette for Two or a crowd.

My top mise en place tip for this is to get your vegetables pre-cooked before you even look at the eggs. Sauté your onions and whatever veg you're using until they’ve given up most of their water. Why?

Because raw veggies will steam and make your beautiful Baked Omelette with Cottage Cheese (if you use that instead of milk!) watery. Have your dry ingredients (flour, baking powder, seasoning) whisked together in one small bowl, and your wet ingredients (eggs, milk) whisked gently in a large one.

When everything is ready to go, assembly takes about five minutes flat, and it goes straight into the 375° F ( 190° C) oven. Easy peasy. These are brilliant for making ahead, too think Baked Omelette Ideas for Monday lunch!

Right then, let's get cracking! A baked omelette, you say? That’s a brilliant idea for a relaxed Sunday brunch or a simple midweek supper. It’s the grown-up, much easier cousin of the fiddly French pan-fried version no flipping required, which is always a win in my book.

We'll make this hearty, fluffy, and flavourful. Consider this your blueprint for a truly cracking Baked Omelette Recipe .

Before You Cook

Before we even think about heating the oven, we need to sort out our staging. This is where so many people mess up, letting their ingredients sit around when they should be prepping.

Get your oven humming at 375° F ( 190° C) about 15 minutes before you plan to pour the mix in. Rivals online often talk about letting eggs rest, but for this Easy Baked Omelette , the crucial resting is after it comes out.

My big warning? Don't use raw, watery veg like un-sautéed tomatoes. They let out liquid, and you end up with a sad, sunken texture instead of that beautiful, puffy cloud we’re aiming for. We want fluff, not a sponge pudding!

Guided Cooking Sequence for a Fluffy Baked Omelette

This is where we build our magic. You’ll be using a 9 or 10 inch oven safe skillet don't try this in a regular non-stick pan that isn't safe past 350° F, or you’ll be in a pickle!

1. First things first: Sauté your prepped veg (mushrooms, onions whatever tickles your fancy) until they smell sweet and a little caramelised. We are doing this so they don't dump water into our mix later.
2. In a large bowl, whisk together your 10 large eggs , milk, and those crucial dry bits: flour, baking powder (yes, baking powder! It’s the secret for a Fluffy Baked Omelette ), salt, and pepper. Mix until just combined. I learned the hard way years ago that beating eggs until they look like meringue makes them tough when baked. We want a gentle incorporation.
3. Gently fold in your slightly cooled vegetables and two-thirds of your cheese. Pour the entire lot into your generously buttered pan. Sprinkle the last bit of cheese on top.
4. Bake at 375° F ( 190° C) for 15 minutes . You should see the edges starting to set nicely. Then, drop the heat to 350° F ( 175° C) for another 10 to 15 minutes . The aroma filling your kitchen will tell you when it’s nearly done it smells deeply eggy and cheesy, like a proper Sunday roast preamble. Test it: insert a knife; if it comes out clean, you’re golden.

Save-It Section

This is brilliant for Baked Omelette Meal Prep , honestly. Once cooled, slice it up like a cake. It keeps brilliantly in the fridge for three days, wrapped tightly.

When reheating, give it 30 seconds in the microwave or 10 minutes in a low oven to recapture that fluffiness. If your sauce (maybe you added a bit too much pepper?) tastes a bit sharp, stir in a tiny knob of butter right at the end; the fat smooths out sharp edges immediately.

This Baked Omelette in Oven technique really holds up well!

If you fancy something slightly different next time, try making Baked Omelette Muffins —just pour the mix into greased muffin tins. Perfect for packed lunches or quick snacks.

This recipe, whether you’re making a Baked Omelette for Two or feeding the whole crew, is a real winner. Enjoy!

Right then, let's get cracking! A Baked Omelette , you say? That’s a brilliant idea for a relaxed Sunday brunch or a simple midweek supper. It’s the grown-up, much easier cousin of the fiddly French pan-fried version no flipping required, which is always a win in my book.

We'll make this hearty, fluffy baked omelette that puffs up like a proper Yorkshire pudding. Consider this your blueprint for a truly cracking bake.

Taste & Texture Upgrades

If you want to take this above and beyond, the garnish is where you shine. Forget just sprinkling herbs on top. For a proper presentation, I love serving wedges of this Easy Baked Omelette drizzled with a little brown butter infused with crispy sage leaves. It smells absolutely divine, honestly.

For a seasonal riff, if it’s springtime, swap out the standard cheese for goat’s cheese and toss in some blanched asparagus tips.

When I was testing this Baked Omelette Recipe , I noticed it sometimes sank too fast. My fix? I swapped out the standard milk for half and-half (double cream equivalent) and increased the baking powder ever so slightly.

It gave me that fluffy baked omelette height that rivals the fancy café versions. It holds its structure beautifully now.

Nutrition & Dietary Paths

For a standard slice using 2% milk and a medium cheddar, you're looking at roughly 340 calories and a cracking 20g of protein per serving. It’s actually quite decent for keeping you full!

If you’re going gluten-free, swapping the AP flour for almond flour (as noted in the variations) works a treat. It adds a lovely nutty depth, though you might lose a tiny bit of that initial 'puff' you get from wheat flour. For a lighter option, use skim milk and skip the extra cheese topping.

You’re aiming for Baked Omelette Ideas that fit your life, right?

Serving & Pairing Ideas

This thing is brilliant for Baked Omelette Meal Prep , let me tell you. It keeps beautifully in the fridge for three days. To reheat, I swear by microwaving it for about 45 seconds, then popping the slice under a hot grill (broiler) for a minute just to crisp the edges up again.

Don't skip that grill step!

As for drinks, this savoury beauty screams for a crisp, dry glass of white wine Sauvignon Blanc works wonders. If you’re making it for a larger crowd, turn it into Baked Omelette Muffins for easy grab and-go portions.

So there you have it a foolproof way to master the Baked Omelette in Oven . Go on, give this a whirl this weekend. It’s dead easy, and once you see it puffed up golden brown, you’ll never look back. Let me know how yours turns out!

If you're craving more ideas, explore Crispy OvenBaked Fish and Chips Proper Good , Bacon Jalapeño Popper Perfection Easy Baked Recipe and Crispy Chicken Tenders Recipe OvenBaked or PanFried Perfection .