Search
by Ingredient

Mushroom Oven Omelet

StarStarStarHalf starEmpty star

Submitted by fullmoon

Mushroom oven omelet bakes sauteed mushrooms, bacon and sharp cheddar into fluffy eggs, no flipping or fussing at the stove. A make-it-once dish that slices into squares for breakfast, brunch or supper.

YIELD

4 servings

PREP

8 min

COOK

20 min

READY

30 min

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.

Ingredients

½ 226.8
POUND G MUSHROOMS
freshly sliced
2 30
TABLESPOONS ML BUTTER
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
6 6
LARGE LARGE EGGS
79
CUP ML MILK
low-fat or non-fat
0.6
TEASPOON ML BLACK PEPPER
1 ½ 355
CUPS ML CHEDDAR CHEESE, REDUCED-FAT
divided *
½ 118
CUP ML BACON BIT *

Directions

In a small skillet, sauté mushrooms in butter until tender; drain.

In a bowl, combine the flour, eggs, milk and pepper until smooth.

Stir in 1 cup cheese, bacon and mushrooms.

Pour into a greased 8-in. square baking dish . Sprinkle with remaining cheese.

Bake, uncovered, at 375℉ (190℃) F for 18 to 20 minutes or until eggs are completely set.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 193 64% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 334mg 111%
Sodium 157mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 25g
Vitamin A 12% Vitamin C 2%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
More health news

Email this recipe