Everyday Oven Omelette

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Easy Omelette & Crisp Rye Toast

Easy Omelette & Crisp Rye Toast

Here is the ideal recipe for when you want something kind of light and different … and it works for either brunch or a lazy dinner (in my house … “lazy” means you are out of ideas for what to make).  The ingredients here are just a rough guideline.  Feel free to swap out fresh spinach for the vegetable, a different herb for the dill or basil, red onion for shallots, any other fish for the smoked fish, sweet potato for regular potato.  In other words … the sky is the limit.  You will need a good nonstick pan to make removing the finished eggs from the pan super easy – I have my favorite Swiss Diamond frying pan for this.

And be careful to use oven mitts when taking the saute pan out of the oven.  I always forget the handle will be piping hot and I have burned my fingers more times than you care to know.  I make this when I am alone in the house at dinnertime and I am here to testify that the leftover egg dish is good out of the refrigerator or slightly warmed the next day.

Put on your favorite play list, start pulling things out of your refrigerator and go!

Colorful Ingredients

Colorful Ingredients

Everyday Oven Omelet for Two



  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • ½ cup cooked chopped potatoes (I actually had tri colored small potatoes left over)
  • 1 Tbsp shallots (thinly sliced
  • ½ cup flaked smoked fish
  • ½ cup chopped leftover broccoli or broccolini or asparagus
  • 2 Tbsp chopped dill or basil

Preheat the oven to 350 with the oven shelf in the middle.

Over medium high heat, warm the olive oil and butter together in an 8-inch saute pan. Lightly saute the potatoes and shallots for minute until they are a little brown.   Add the fish, vegetables and herbs and distribute evenly.  Meanwhile mix the egg ingredients below together:

  • 4 eggs
  • ¼ tsp. salt
  • Fresh ground white or black pepper, as much as you like
  • 1 Tbsp plain yogurt (at least 2%) or sour cream
  • 2 Tbsp crumbled feta or goat cheese

Pour egg mix on top of the sauteed veggies and fish.  When the edges of the omelette are lifting (after one to two minutes), slip the pan carefully into the heated oven for about ten minutes.  Slide out of the pan onto a serving plate and slice pizza style.

Note:  This can be easily doubled for four eaters and put into a 10-inch nonstick skillet.

This was great served with rye toast and a huge bowl of mixed fruit.  So satisfying!


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