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Oven-Baked Omelet
This oven-baked omelet is a large-format egg dish cooked entirely in a single pan. Heavy cream and a generous amount of cheddar-jack cheese create a rich, custardy texture that puffs up beautifully in the oven. It is an excellent choice for feeding a brunch crowd without standing over a hot stove. Fresh herbs and scallions cut through the richness with bright, savory notes.
Ingredients
- 12 large eggs
- 1 cup heavy cream
- 2 medium scallions, finely chopped (½ cup)
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- ½ tsp. ground black pepper, plus more for serving
- 8 oz. shredded Cheddar-Jack cheese (about 2 cups), divided
- ½ cup coarsely chopped soft fresh herbs (such as parsley, chives, dill, tarragon, or cilantro)
Instructions
- 1Heat the oven to 400°F and coat a 13-by-9-inch baking dish with cooking spray.
- 2Combine the eggs, heavy cream, scallions, salt, garlic powder, black pepper, and one cup of the shredded cheese in a large mixing bowl, whisking until smooth.
- 3Transfer the egg mixture into the greased baking dish and sprinkle the remaining one cup of cheese evenly over the top.
- 4Bake for about 25 minutes until the eggs puff up and turn lightly golden around the edges, then garnish with fresh herbs and extra black pepper.
- 5Serve the eggs right away while they are still hot and puffed, as the omelet will naturally settle as it cools.