I threw together this baked omelette the other night when I wanted to make something fast and use what I already had on hand in the fridge. OK, so this may not be fast in terms of baking time, but it is does come together fast.
The beauty of this dish is that you really can substitute any cheese, vegetable, and herb you like. Enjoy creating your own signature baked omelette.
Baked Omelette with Sun-Dried Tomatoes, Goat Cheese, and Chives
Makes 6 servings
8 large eggs
1 1/2 cups whole milk
salt and pepper, to taste
5 ounces goat cheese
1/3 - 1/2 cup sun-dried tomatoes (not oil packed)
2-3 tablespoons chopped chives
Preheat oven to 350 F. Spray an 8x8-inch baking dish (slightly larger will work as well) with pan spray. Set aside.
In a medium bowl, whisk the eggs and then whisk in the milk. Season with salt and pepper.
In the prepared baking dish, crumble the goat cheese and then add the sun-dried tomatoes. Gently pour in the egg mixture. Sprinkle the chives on top of the eggs.
Bake the eggs for 40-45 minutes until golden brown around the edge and a knife inserted in center comes out clean.
Let cool 5 minutes, then serve.