How to make fluffy omelettes in the oven!
Omelettes can be tricky to master on the stovetop, so why not make a perfect one in the oven. Erin walks you through the process of making the perfectly fluffy baked omelette with sausage and veggies.
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Video: How to make fluffy omelettes in the oven
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Recipe: Baked Omelette with Sausage and Vegetables
Omelettes can be tricky to master on the stovetop, so why not make a perfect one in the oven.
- 1 kg. mild breakfast sausage
- 1 green pepper seeded and chopped
- 1 Red bell pepper seeded and chopped
- ¼ cup heavy whipped cream
- 6 eggs
- ½ teaspoon salt and pepper each
- 1 cup grated cheddar cheese
- Green onions garnish
Preheat the oven to 400F.
Brown the sausage in a large ovenproof skillet and drain. In the same skillet, sauté the chopped peppers until softened, about 3 minutes. Reserve the golden sausages and vegetables on a plate.
In a small mixing bowl, whisk together the eggs.
In a stand mixer or with a whisk on a hand mixer, whip the heavy cream until soft peaks form. Then add the whipped cream to the beaten eggs.
To the greased skillet used to cook the sausages and vegetables, add the egg-cream combo and cook/let sit over medium-high heat for about 2 minutes. Next, sprinkle about half of the grated cheese on top of the egg, then transfer to the oven.
Bake the omelet in the oven at 400F for 6-8 minutes, or until the eggs in the center are set. The cooking time varies depending on the size of the pan and the thickness of the eggs.
Once the eggs are cooked, carefully remove the pan from the oven. It will be hot.
Spread sausage and vegetables on top of baked egg omelette, then sprinkle with remaining cheese.
Gently loosen the egg from the pan and fold it over like an omelet. Cut into “wedges” or chunks and serve. Garnish with green onion slices. Enjoy!