Supper Oven Omelet with Broccoli, Cheddar and Raisins

Supper Oven Omelet with Broccoli, Cheddar and Raisins
Copyright 2008 by Lynne Rossetto Kasper

Serves 3 to 4
15 minutes prep time; 45 minutes stove time.

I am a great believer in formulas, the idea being that knowing the structure behind the recipe gives you what you need to know to substitute ingredients and improvise to your personal tastes.

Oven omelets are like frittatas. Start with a vegetable saute you'd happily eat on its own (here you can use nearly whatever cooked vegetable you have), add a custard of eggs, milk and cheeses with lots of character, slip the whole concoction into the oven and you have supper. The shot of lemon is like an exclamation point; it heightens the impact of the omelet. Bake in a 325 F to 350 F oven until the center is barely firm. Let the omelet stand at room temperature for about 10 minutes while the center finishes cooking and flavors meld. You can serve it hot, warm, or at room temperature and it reheats well.

Cook to Cook: Use a skillet with an ovenproof handle, and be careful when removing it from the oven as the handle will be hot.

Good tasting extra-virgin olive oil
2 medium onions, cut into 1-inch dice
Salt and fresh-ground black pepper
Generous pinch hot red pepper flakes
1/2 teaspoon fresh thyme leaves
2 large garlic cloves, minced
1/4 cup raisins
2 to 2-1/2 cups cooked broccoli, cabbage or cauliflower, cut into 1/2-inch pieces
1/3 cup coarsely chopped salted whole almonds
5 large eggs
3/4 cup milk
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 cups freshly shredded sharp cheddar cheese (you want a bold, complex cheese, not a typical supermarket cheddar)

1. Preheat oven to 350 F. Film a 10-inch skillet (with an ovenproof handle) with the olive oil, and heat over medium high. Add the onions, a little salt and pepper. Saute them to golden brown. Stir in the red pepper, thyme, garlic, and raisins. Saute about 2 minutes and add the cooked vegetables. Saute another 2 minutes, or until heated through. Stir in the nuts. Set the pan aside.

2. Beat together the eggs, milk, nutmeg, salt, pepper, and 2/3 of the cheese. Pour the mixture over the cooked vegetables. Sprinkle with the remaining cheeses, cover with foil, and bake for 30 minutes. Uncover and bake 10 to 15 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it. Remove the pan from the oven. Let the omelet stand 10 minutes before cutting it into wedges.

LYNNE'S TIPS

In simple dishes like this one top quality ingredients really shine. Buy organic eggs. You really can tell the difference.

Make sure your oven temperature is accurate. If the calibration is off and the oven is hotter than the setting, the excess heat will toughen the protein in the egg.