This yummy oven omelet is layered with crispy bacon, golden sauteed mushrooms and onion, vibrant spinach, and melty gruyere cheese. It’s simple to make and is perfect for any meal, not just breakfast or brunch. You can serve it on it’s own, with a side salad, or perhaps a cup of soup. Any leftovers are perfectly portable to take with you for breakfast or lunch. It’s actually quite tasty straight from the refrigerator or, if you have access to a microwave, it can be reheated gently.
If you’ve been living low carb, paleo, and/or primal for any length time, you’ve probably discovered that eggs are a filling, nutritious superfood with healthy protein and fat. There are about a million different ways to prepare eggs. Baking them into an oven omelet is a great way to feed a crowd or just yourself with leftovers for the fridge or freezer. This recipe uses some of my favorite ingredients, but it’s so versatile (just like a regular omelet) because you can customize the meat, veggies, and cheese to suit your taste. It can also be assembled a day ahead and baked in less than an hour before you’re ready to serve it, so it’s perfect for easy entertaining.
You might be wondering how an oven omelet is different is than a quiche. First, it has no crust, so it’s easier and quicker to prepare. Second, the filling has a higher eggs-to-cream ratio than a traditional quiche. As a result, it has a firmer consistency, closer to that of an omelet, rather than the custard texture of quiche. And, generally speaking, it’s going to have more protein and less fat per serving, which is neither good nor bad. However, it is sometimes a consideration when you’re deciding what to serve with it or trying to tweak your your protein or fat macros.
This oven omelet takes about an hour and quarter from start until ready to serve, but unless you’re feeding 8 people it’s going to provide you with some leftovers. It’s not exactly a 30-minute meal, but it’s a good return on your time investment.
This recipe calls for fresh spinach, but you can substitute frozen if you prefer. In either case, you’ll want to be sure to remove as much moisture as possible. Squeeze and press the cooked or thawed spinach against the sides of a mesh strainer, followed by another a squeeze with a double layer of paper towels.
I’m a fan of simply-prepared eggs, whether they’re hard-boiled, over-easy, or scrambled. But when I’m craving an egg dish with a little more sophistication, this oven omelet really fits the bill. And, if I’m feeding more than a couple of people, I’m able put out a meal without feeling like a short-order breakfast cook!
What are some of your favorite fillings for omelets, fritattas, or quiches? Please share your tips in the comments section!
- 10 large eggs
- 4 ounces / ½ cup sour cream
- 4 ounces / ½ cup heavy cream
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon nutmeg, freshly ground (optional)
- 8 ounces bacon, diced about ½"
- 2 tablespoons reserved bacon fat or avocado oil
- 8 ounces mushrooms, cleaned and sliced
- 4 ounces yellow onion, diced small (about ½ medium onion)
- 6 ounces fresh baby spinach, washed (or 8 ounces frozen spinach)
- 4 ounces / 1½ cups gruyere cheese, shredded
- Optional suggested garnishes: minced fresh chives, parsley, avocado slices, sour cream
- Preheat oven to 350F.
- In a large bowl, whisk together eggs until yolks and whites are well blended. Add sour cream, heavy cream, salt, pepper, and nutmeg, and whisk until smooth. Set aside.
- Add diced bacon to a 12-inch non-stick skillet and place over low heat. Cook until bacon is crisp (to your liking), about 7-10 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate. Transfer bacon fat to a heat-proof bowl and set aside.
- Prepare a 9" x 12" baking dish by brushing the bottom and sides with 1 tablespoon of the reserved bacon fat. Set aside.
- Return now-empty skillet to low heat and add 1 tablespoon of reserved bacon fat. (Save remaining bacon fat for another purpose or discard.) Add mushrooms and onion to skillet, and cook until mushrooms have released their liquid, about 5 minutes. Increase heat to medium and cook, stirring occasionally, until mushrooms are lightly browned, about 5-7 minutes more. Transfer mixture to a plate and set aside.
- Place empty skillet over low heat and add spinach. Cook, turning occasionally with tongs, until spinach has wilted, about 4-5 minutes. Transfer to mesh strainer or colander and, using tongs, firmly squeeze spinach and press against sides of strainer to remove as much liquid as possible. Place lump of spinach on a double layer of paper towels and squeeze to remove any remaining moisture. Take the now-compact spinach, place on a cutting board, and roughly chop. Using your fingers, fluff the spinach to separate the pieces and set aside. If using frozen spinach, thaw and remove moisture as with fresh spinach; the frozen spinach will have even more liquid than the fresh.
- To assemble, sprinkle the bacon evenly over the bottom of the prepared baking dish, followed by mushroom/onion mixture, and then about ⅔ of the shredded gruyere. Distribute spinach evenly over cheese. Whisk the reserved egg/cream mixture and pour over filling. Sprinkle with the remaining cheese. (If making ahead, cover and refrigerate at this point for up to 24 hours.)
- Place baking dish on the middle rack of the preheated oven and bake for 30 minutes. (If you've made the casserole ahead and are baking it off from a chilled state, it will need about an extra 10 minutes in the oven.) Rotate pan and bake another 5 or 10 minutes until omelet jiggles slightly in the middle and is golden brown around the edges. Remove and let cool 10 minutes before slicing. It will deflate slightly after cooling; don't worry, this is normal. Add optional garnishes, if using, and serve.
- Leftover omelet slices can be cooled to room temperature, wrapped tightly, and refrigerated for up to 5 days. To freeze, double-wrap the chilled slices and place in the freezer for up to 2 months.
- To reheat, place in microwave at half-power to gently warm for 3-5 minutes, longer if heating from frozen. If the slice weeps any liquid, simply blot it up with a paper towel.
*I use Living Cookbook 2015, along with package information and data from www.nutritiondata.self.com, to calculate the nutritional information for my recipes. Thus, I can make no guarantees as to the accuracy.