Approx 4 servings
Omelettes can be intimidating, but they don’t have to be. This simple recipe is a cross between an omelette and a crustless quiche and will feed a group! Bake in the oven or cover the skillet in foil to cook over the fire – cooking times will vary. You can also halve this recipe for a smaller group or freeze your leftovers to reheat later.
- large oven safe/fire safe skillet
- non-stick spray or other fat to grease the skillet
The basics of an omelette are simple and you can use whatever fillings you want! Here’s just a few to get you started:
- Approx 20 eggs OR 2 ½ cups liquid egg/egg substitute. (You can also use just egg whites if you want to lower the fat content)
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 6 oz (about 9 thick slices) of ham, chopped
- ¾ cheese of choice, I recommend cheddar but Swiss is also delightful
Salt and Pepper to taste
Dash or more hot sauce of choice, I recommend tabasco.
*To save on prep you can pre-chop your veggies and ham and store in tightly sealed containers to have ready at a moment’s notice.
- For oven cooking, preheat to 375°F
- Prepare the skillet and veggies: Spray skillet with non-stick spray or otherwise grease. You can sauté your peppers and onions or other veggies at this point, usually about 4 minutes or until soft. Take off the heat and let cool for a bit.
- Add the egg, chopped ham, ½ cup cheese (reserve the last ¼ cup), and seasonings. Mix gently until combined.
- Cover with foil if using a fire to prevent ash from joining the party.
- Bake until the center is firm, about 45 minutes in the oven. (internal temp 165°F)
- Sprinkle remaining cheese on top and bake until melted.
Reheat from frozen: Leftover omelette can be reheated on defrost in the microwave or wrapped in foil and put near the fire until hot. While you CAN eat omelette cold, I wouldn’t recommend it on texture alone.
Remember to use caution when removing the skillet from the fire! Keep small children and animals from touching the skillet.