Рецепт Baked Western Omelette
This recipe was originally supposed to be a Baked "Persian" Omelette. The thing is I screwed it up. I messed with one too many ingredients and forgot to add the flour and baking soda so it would rise.
When it came out of the oven it was flat as a pancake...I wasn't smiling.
Even the flavor combination I used was nothing to get excited about. But in a strange way, its total lack of flavor was a relief since it didn't look very appetizing anyways.
This time, instead of scrapping the recipe entirely, I asked myself a simple question.
"What do I know about omelettes?"
My response was as simple as the question..."I know how to make a damn good Western Omelette."
Because of my initial screw-up it took fourteen eggs and double the time to pull this eye-popping dish together. But that no longer matters because this is one delicious omelette!
Careful...the skillet's handle is STILL hot!
Remember that the handle is very hot when you go to remove the skillet from the oven. It also stays hot longer than you might think.
I’ve burnt my hand a number of times thinking the handle had cooled or by simply forgetting it had just come out of the oven.
Now I leave it covered with a tea towel long after it has been removed from the oven.
Baked Western Omelette
A meatless omelette that rises like a pizza!
Recipe Inspiration: Bon Appetit Magazine's Baked Persian Omelette
Makes: Enough to serve 4
Time to prepare: 10 minutes
Cooking Time: 20 minutes
- 7 eggs
- 2 green onions, chopped
- 1/4 cup salsa
- 1 tbsp all-purpose flour
- 1 tsp baking powder
- 2 big pinches each salt and pepper
- 1/4 cup grated Cheddar cheese, packed, divided
- 2 tsp extra virgin olive oil
- 1/2 cup sliced mushrooms
- 2 cloves garlic, minced
Pre-heat oven to 350 F
In a large bowl, vigorously whisk together eggs, onions, salsa, flour, baking powder, salt and pepper. Stir in 2 tbsp of cheese. Set aside.
In a 10-inch oven-proof non-stick skillet, heat oil over medium heat. Add mushrooms. Cook and stir until mushrooms begin to brown, about 3 minutes. Add garlic and cook for 30 seconds more. Remove skillet from heat.
Slowly add egg mixture. Give it a stir to evenly combine ingredients. Place in the oven and bake until edges of egg begin to brown, about 15 minutes.
Carefully remove skillet from oven (that handle is hot) and evenly sprinkle on remaining cheese. Place back in oven. Broil to melt and lightly brown the cheese on top, about 2 minutes.
Carefully remove from oven and slide omelette out of skillet onto a cutting board. Cut into slices and serve.