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Fluffy Oven-Baked Cheese Omelet
When you need to serve breakfast to a group without standing over a hot stove, this single-pan baked egg dish is the answer. Heavy cream and a generous handful of cheddar-jack cheese create a rich, custardy texture that puffs up beautifully in the oven. Fresh herbs and scallions cut through the richness with bright, savory notes. You'll love how the edges turn perfectly golden while the center stays tender.
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. Whisk vigorously until completely smooth so the yolks and whites blend evenly.
- 3Pour 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. Garnish with fresh herbs and extra black pepper, then slice and plate right away while the eggs are still hot and puffed.
Notes
- Serving: The omelet will naturally deflate as it cools, so don't wait to bring it to the table.
- Storage: Keep leftover slices in an airtight container in the fridge for up to 3 days.
- Reheat: Warm individual slices in the microwave for 30 to 45 seconds until heated through.