Individual Baked Omelet

One of Ole Sweetie-Pi's favorite breakfasts is omelets.  The one breakfast I least like to make is omelets.  I can never get them to look beautiful.   Frankly, by the time I get done with it, it's a scrambled egg mess.  All the ingredients are there, it's just kind of unattractive, smiles. Sweetie-Pi is aware he is not to comment on presentation; he just dolefully eats what he asked for.

I received an e-newsletter from Allrecipes for Baked Omelet, and I had to immediately investigate. After reading how simple it was, I wasted no time and set out to make our Sunday breakfast.

This recipe is so easy.  You can add just about any ingredient to the basic egg and milk mixture to personalize your omelet. For us, this is a good way to use those tiny bits of vegetables and meat from other cooking projects. I am loathe to waste food, and this offers an opportunity to use them in a new and delicious format.

The original recipe calls for 8 eggs and  to be baked in an 8" x 8" casserole dish, way to much for us, so I eyeballed ingredient amounts for two, and  used my over-sized muffin tins to make individual omelets.  Sweetie-Pi gave his hearty approval.

Individual Baked Omelet for Two

Preheat oven to 350*F.  Generously grease whatever type of casserole or baking dish you are going to use. As I mentioned, I used over-sized muffin tins and sprayed with nonstick cooking spray.**

In my four cup mixing cup, I added and then mixed together:

3 eggs
a splash of milk
a small handful of pizza cheese mix
1/4 onion, finely diced
1/4 green pepper, finely diced
3 slices of cooked ham, finely chopped
1/2 teaspoon baking powder**

I poured the mixture into the individual cups, about half full. Bake at 350*F for about 30 minutes or until nice and puffy and golden brown.  Run a thin-bladed knife around the edge of the muffin cups and use a small spatula to scoop them out.  One of these was more than enough for us, as the cheese seems to make this rich.

**There is one caveat to use the muffin tin ~ the omelet was a bit of a stinker to get out, even though I generously sprayed the cups.  And of course, that left me with an crusty, eggy muffin tin to clean.  I would still make this again; I think the presentation is worth the effort.

The original recipe does not call for baking powder; it is an addition that I've seen with other omelet recipes and is an ingredient I chose to add here.  The baking powder helps to make the eggs fluffier and gives a nice height.

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