Mushroom Oven Omelet

Sautéing the mushrooms first is the step that earns its keep. Cooking them in butter until tender drives off their water, so they add deep, earthy flavor to the omelet instead of leaking liquid and making the eggs weep.

From there it’s a one-bowl pour-and-bake. Eggs, milk and a couple tablespoons of flour whisk smooth, the flour giving the omelet a little structure so it sets tall and sliceable rather than loose. Fold in cheddar, the mushrooms and smoky bacon bits, pour into a square dish, and bake.

No flipping, no folding, no babysitting a skillet. The oven sets the eggs evenly while the top browns and the reserved cheese melts into a golden crust. It comes out puffed and firm, ready to cut into neat squares.

Because it feeds four from one dish and works hot or at room temperature, it’s as handy for a weeknight breakfast-for-dinner as for a brunch table.

Chef Tips

• Drain the sautéed mushrooms well; excess moisture is the enemy of a firm omelet.
• Whisk the flour in until completely smooth so there are no lumps in the set eggs.
• Bake just until the center is fully set; pull it before it overbakes and dries out.
• Let it rest a couple of minutes so it slices cleanly into squares.

Variations

• Swap the bacon for diced ham, sausage, or skip it for a vegetarian bake.
• Add sautéed onion, spinach or bell pepper with the mushrooms.
• Use Swiss, Gruyère or pepper jack in place of cheddar.