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Fluffy Oven-Baked Cheese Omelet
Twelve eggs whisked with a cup of heavy cream bake into a puffed, golden sheet in one pan — no stovetop tending required. Half the shredded Cheddar-Jack goes into the batter, the rest onto the surface before it goes in the oven, building a molten, slightly crisp cheese crust on top. Scallions, garlic powder, and a generous handful of fresh herbs — parsley, chives, dill, or whatever's on hand — season the interior. Feeds 10 in 35 minutes, and slices cleanly with a spatula.
Equipment
- Oven
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.
