This is an impressive way to serve a simple omelette to your family or friends, and a great way to use seasonal vegetables. The dish is baked until puffy and served right out of the pan.
It will deflate a bit as it cools, but it retains a really light, delicate texture that works well with the vegetables at the base. There are hundreds of ways to vary this, and you should use whatever vegetables you enjoy that are in season. For this one I used a variety of summer squash, an heirloom tomato, and a small onion, all from Aspen Moon Farm.
I have also used chard, kale, mushrooms, zucchini, eggplant, spinach…you get the idea. Any vegetable will work, just partially pre-cook the vegetables before you bake the omelette. I also sometimes sprinkle grated cheese over the top of the omelette right when it comes out of the oven, so it melts from the residual heat. Add or subtract seasonings, and feel free to take out a couple of egg yolks if you are concerned about that–I would not remove more than two, from a flavor perspective. This is a versatile recipe, and really budget friendly.
- 2 tablespoons olive oil
- 2 summer squash, or about 4 cups sliced
- 1 small onion, peeled and sliced
- 1 medium tomato, cored and sliced (peel if you like, I usually don’t bother)
- 2 teaspoons garlic paste (or two cloves garlic, minced)
- 1 tablespoon fresh rosemary
- ¼-1/2 teaspoon salt
- ½ teaspoon crushed red pepper (optional)
- 8 eggs, separated
- 2 tablespoons water
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 cup grated parmesan cheese (optional)
- Preheat the oven to 375 degrees. Place an oven-safe, 12-inch skillet on the stove top and heat the olive oil over medium-high heat. Saute the squash and onion until they are just starting to soften. Stir in the tomato, garlic, rosemary, salt, and red pepper, and cook for another minute or two. Remove from heat while you prep the eggs.
- Using a stand mixer with the whisk setting (or a hand mixer), beat the egg whites until stiff (peaks will hold their shape when you pull the beater away). In a second, medium mixing bowl, use a fork to beat the egg yolks with the water, salt, and white pepper.
- Fold about a fourth of the beaten egg whites into the yolk mixture with a rubber spatula, stirring until the white streaks are gone. Pour the lightened egg yolks into the remaining egg whites and use the spatula to fold them together until most white streaks are gone.
- Pile the egg mixture onto the vegetables in the skillet, and use the spatula to smooth the top. Bake for 25 minutes, or until the top is golden and the center feels just “set.” If you overbake, the omelette will get dry. If you want to include cheese, sprinkle it on as soon as you remove the pan from the oven. Cut into wedges and serve.
Add a salad and a glass of wine and you are done for the night. This is a personal favorite recipe, and hope you will try it and enjoy.
Thanks for reading,