The Full Recipe: Fluffy Oven-Baked Omelet
Prep time: 10 minutes | Bake time: 25–30 minutes | Yield: 4 servings
Ingredients
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6 large eggs
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300 ml milk (whole milk provides the richest texture)
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Salt (to taste, typically about ½ tsp)
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Optional for flavor:
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¼ tsp freshly cracked black pepper
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1 tbsp fresh herbs (chives, parsley, or dill, finely chopped)
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50g–100g shredded cheese (cheddar, mozzarella, or parmesan)
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A pinch of paprika for color
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Instructions
1. Preparation
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Preheat your oven to 180°C (350°F).
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Grease the Pan: This is a crucial step. Use a generous amount of butter or non-stick spray to coat a small, deep baking dish (approx. 8×8 inch or a circular 9-inch dish). A deeper dish allows the omelet to climb the sides and get that signature fluffiness.
2. The Egg Base
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Crack the 6 large eggs into a large mixing bowl.
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Add the salt and any optional pepper or herbs.
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Whisk the eggs thoroughly until the yolks and whites are fully integrated. If you want an extra airy texture, you can whisk vigorously for about 2 minutes to incorporate more air bubbles.
3. Incorporating the Milk
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Gradually pour in the 300 ml of milk while continuing to whisk.
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The high ratio of milk to eggs is what gives this omelet its silky, custard-like consistency.
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If adding cheese: You can either mix it directly into the batter now or sprinkle it over the top during the last 10 minutes of baking for a golden crust.
4. The Baking Process
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Pour the mixture into your prepared baking dish.
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Place the dish on the center rack of the oven.
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Bake for 25 to 30 minutes.
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The Rise: Do not open the oven door during the first 20 minutes, as the sudden change in temperature can cause the “fluff” to collapse.
5. Finishing Touches
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The omelet is done when the edges are golden brown and the center is set (it should only have a very slight, firm jiggle).
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Remove from the oven and let it sit for 2 minutes before slicing. It will deflate slightly as it cools, which is normal.