Supper Oven Omelet with Broccoli, Cheddar and Raisins
Copyright 2008 by Lynne Rossetto Kasper
Serves 3 to 4.
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 akin to frittatas. Start with a vegetable saute you'd happily eat on its own (here you can use nearly any cooked vegetable you have on hand), add a custard of eggs, milk and cheeses with lots of character, slip the whole concoction into the oven and you have supper. 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.
Cook to Cook: Use a skillet with an ovenproof handle, and be careful when setting it out 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 thin sliced pieces of cooked broccoli, cabbage or cauliflower or a variety of vegetables (roasted ones are especially good here)
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, or Asiago, Gruyere, Fontinella, Swiss or other nutty tasting cheese
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 and 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 two-thirds of the cheese. Pour the mixture over the cooked greens. 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.