Baked Omelette

I was a little surprised at how well this omelette turn out- I guess I had set my expectations pretty low.  It was fluffy, not mushy, and flavorful.  The nutmeg was a nice touch- it added a hint of a “roasted” flavor.  Even better, it would take about 5 minutes to prepare.  Mine took longer, because I bough a ham steak, diced, and cooked it, rather than buying pre-diced ham (mostly because of the price difference).

Baked Omelette

Adapted from Against All Grain

baked omelette


  • 10 eggs
  • 1 c shredded Italian blend cheese
  • 3/4 c almond milk (or cow’s milk if you’d like)
  • 1 c diced ham
  • 1/4 tsp salt
  • 1/4 tsp grated nutmeg


  • Grease a baking dish (I used a 7 x 11 pan)
  • Whisk eggs with milk, then add cheese, ham, salt & nutmeg. Stir well
  • Pour into prepared baking dish & bake for 35 minutes at 350.  The omelette should be puffed up & set in the center.

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