Christmas Morning Omelette For a Crowd

It can be challenging to serve omelettes to a group of people at one time. This baked omelette rises to the challenge. I make this often for my family. We have eaten it at breakfast, lunch and supper. It really tastes exactly like an omelette. Make it the night before to serve the next morning. Great for Christmas morning. It will feed six or more people at one time.

I use one dozen eggs for my family of six. Crack the eggs into a large bowl. Add 1/2 cup whipping cream. Whisk the eggs and milk together.

Melt two teaspoons of butter in a non-stick pan. Add the eggs /cream mixture to the pan. Cook the eggs on medium heat, scraping the bottom of the pan as you would to make scrambled eggs. Be patient, eventually they will cook. Do not be tempted to turn the heat up. The eggs will be nicer when cooked on medium heat. When you subject eggs to high temperatures it causes the protien strands to become stiff. As the strands stiffen the water in the strand is squeezed out. If you have ever experienced watery scrambled eggs, high heat is likely the reason.

Remove the eggs from the heat when they are mostly scrambled but not all the way scrambled. Ideally they will still be glossy and moist. Spread the eggs into a 9x13 inch baking dish that has been sprayed with cooking spray. Pat the eggs into a thin layer using a spatula.

Add the toppings. Anything goes. My boys are minimalist, they like green onions, diced ham and cheddar cheese. Try bacon, peppers, eggs, mushrooms, tomatoes or what ever you would put into a traditional omelette. I prefer white cheddar cheese. The orange colour of most of the cheddar in North America is food dye. 

Prepare the omelette to this point if you wish to serve it the next morning. Cover the pan with plastic wrap and refrigerate it overnight. Remove the pan from the refrigerator about 30 minutes before it goes in the oven.

Bake the omelette at 350 degrees for 10 minutes or until the cheese is melted and the eggs have cooked.  There will be small bubbles around the edge of the pan. The objective here is to not brown anything. Only bake it until the eggs have set. Remove the pan from the oven. Let it sit for five minutes before serving.

Cut the omelette into large squares. This omelette ail serve six people. If you have more than six people to feed, make two pans, don't just increase the eggs. The reason that this tastes so much like an omelette is because the thin layer of egg is covered with the toppings. The other reason that it works is that it is only baked until the eggs have set, do not brown the eggs or the cheese.

I like to serve this great breakfast with toast and jam, fruit and juice.

Watch me make it on You Tube.

Christmas Morning Omelette For a Crowd

Serves six

1 dozen large eggs

1/2 cup whipping cream or half and half

2 teaspoons butter

1 cup diced ham

1/2 cup sliced green onions

2 cups grated cheddar cheese

Preheat oven to 350 degrees. Crack eggs into a large bowl. Add cream and whip until combined. Melt butter in a large non-stick pan.  Cook eggs on medium heat, scraping the pan(as for scrambled eggs). Do not be tempted to increase the heat. Continue to cook until the eggs have mostly cooked. Do not cook them completely. They should be glossy and a little wet. Spread the eggs into a 9x13 pan that has been sprayed with baking spray. Using a spatula, pat the eggs into the bottom of the pan. Sprinkle the green onions and the ham on top of the eggs. Finally, add the cheese, spreading evenly over the top.

Prepare the omelette to this point if you wish to serve it in the morning. Cover the pan with plastic wrap and refrigerate. Remove the pan from the fridge about 30 minutes before putting it in the oven. Bake the omelette for 10 minutes, until the cheese has melted and the eggs have set. Do not brown the eggs or the cheese. Remove the pan from the oven and let it cool for five minutes before cutting. Cut into large squares. Remove from pan with a spatula.

Serve with toast and jam, fruit and juice.