Oven Baked Omelet with Broccoli and Asparagus
Two of my husband’s favorite foods are omelets and asparagus, so combining the two always makes me feel kind of like my favorite superhero, Hawk Girl. If only I had the uniform… never mind, it’d be too traumatic for the cats.
I’m one of the few people who actually enjoys making traditional, skillet omelets (the “secret” is using an 8-inch non-stick skillet and a spatula that isn’t too big or too floppy OXO makes an ingenious Omelet Flipper). The only drawback is, if you’re feeding more than one person at the time, it’s really tricky to time two omelets to be served at the same time. That’s why I love the occasional Oven Omelet. It’s still delicious and can be packed with even more vegetables and cheese than a skillet omelet (unless you don’t mind it when it splits its seams). It’s also a ridiculously easy and inexpensive meal – who doesn’t need that in their life?
Best of all, no one has to eat a cold omelet.
Oven-Baked Omelet with Broccoli and Asparagus
1⁄2 cup milk
1 cup shredded cheese (I almost always use Monterrey Jack and Cheddar but it’d be almost impossible to go wrong with your cheese selection)
1⁄2 cup chopped broccoli
1⁄4 cup chopped asparagus
1 tablespoon onion (sweet or green are my go-tos)
salt and pepper
- Combine eggs and milk, then whip them with a whisk or fork.
- Add in rest of ingredients. Moment of honesty – I generally add more than 1 cup of cheese. Probably more like 1-1/4 cups, but use your own judgment.
- Pour into pie dish.
- Cook at 350 degrees for 20-25 minutes.
You could also, of course, add bacon, ham, red bell pepper (one of my favorites)… whatever floats your boat.