I have something easy and delicious breakfast for us today. It’s an oven Baked Mushroom Omelette, baked in ramekins. They’re pretty awesome and I really love the idea of using a ramekin to make this simple dish. Ramekins are amazing once you welcome the idea that there’s more to it than juts using it to make Crème Brûlée. They are as durable as any large baking dish, and they are perfect single serving portion. Since I make mostly small batch baking, this ramekins were always useful for me. I had used it several times for crisp, cobblers and cakes Yes cakes 🙂 they’re pretty amazing to use for serving for two cakes.
This dish is a baked version of traditional omelette, I would say the easier version because You do not have to worry of breaking it when You flip or fold it. This version, You just pour the egg mixture into the ramekin filled with caramelized onion and mushroom or any other vegetables that you like them leave it in the oven to bake. It’s almost looks like a Soufflé when I took it out of the oven, all puff up. But just like a Soufflé, expect it to collapse few minutes after.
What are the Ingredients to make Baked Mushroom Omelette?
It looks quite a lot, BUT these are mostly just spices so do not worry. You can swap the spices with spices that you like, and you can even keep it simple with just salt and pepper.
- Olive Oil
- Any other flavorless oil will work here, I just like using olive oil in most of my cooking and baking
- Mushroom – I used brown mushroom but you can also use other mushroom like white mushroom just make sure to use the fresh as fresh is always the best for omelette
- Yellow Onion – White onion works too, red onion is quite strong so I do not recommend it. When caramelizing onion, you want the sweet onion not the strong onion.
- Sugar – I like to balance the salty with slight sweetness, you can totally opt to remove it
- Salt – Very important to give taste
- Italian Seasoning
- – Herbs and spices are nice addition, If you do not have Italian Seasoning you can use a mix of Oregano, Thyme, Rosemary, Basil or whatever dried herbs you have.
- Black Pepper – I like to add a little heat, but not too much. This is just enough to enhance the taste without adding too much heat
- Eggs – Omelette is not the same without the eggs of course. I used 3 large eggs, as the size of egg in every country could vary, adjust as needed
- Milk – This lighten up the omelette
- Cheddar Cheese – I used a yellow cheddar cheese for the topping but any other cheese would work. Mozzarella will be nice too.
- Feta Cheese – Feta cheese has a very strong flavor, this adds depth in the flavor of the omelette, but if you do not have one you can replace it with goat cheese, or maybe Asiago cheese sounds nice too.
- Bread – I say this optional but if you have bread on hand, it will be nice to add some brad on top. My original recipe do not include bread, but when I saw that I have few bread in the refrigerator I decided to add it. Turned out nicely.
How do you make Baked Mushroom Omelette?
Making this baked Mushroom Omelette is almost similar as making a savory french toast. Start by mixing the milk and egg, manually beat until the egg is broken. Next add the spices, herbs, cheese and any vegetables that you would like to add. I kept this really simple and so I did not add any extra vegetable aside from mushroom and onion. Set aside the egg mixture and start cooking the mushroom and onion. I like to caramelize the mushroom and onion for more flavor and to extract the natural sweetness of the onion. Let cool then mix with the egg mixture. Pour the mixture in a dish, I like to use 3.5-inch ramekins for single serving portion. You can use any other oven safe baking dish, make sure to use a size just enough to hold the mixture. A deeper dish is preferred for a thicker omelette. Now, add some cube bread on top and top with cheese. If you do not have bread, you can totally skip it. I like the idea of having a bread because it makes the dish kind of complete, you know omelette and bread.
Can I make this using a regular size dish?
If you do not have a ramekin, you can definitely bake this in any oven safe dish. Use a dish that best fit the amount of mixture, something a little bit deeper so you do not end up with a thin baked omelette.
With breakfast this easy to prepare, you will have more time to do other things and enjoy your morning without a rush. It easy and delicious. Let’s get started!
- 1 tbsp Olive Oil
- 100g Mushroom
- 100h Yellow Onion
- 1/2 tsp granulated Sugar
- 1/3 tsp Salt
- 1/2 tsp Italian Seasoning
- 1/4 tsp Black Pepper
- 3 Eggs
- 2 tbsp Milk
- 3 tbsp grated cheddar Cheese
- 1 tbsp Feta Cheese
- 1 piece sliced Bread – cut into cubes (stale or old bread can be use)
- Preheat the oven to 350F
- Caramelize Onion and Mushroom: In a heated pan, oil, onion and mushroom. Cook for abut 10 minutes or until the moisture from the mushroom has dried.
- Make the egg mixture: In a bowl, beat egg and milk. Add salt, pepper, green onion and feta cheese.
- Divide the into 2 ramekin. Top with cubed bread and slightly push it down so that it absorbs the liquid from the mixture. Add sliced or grated cheese on cheese on top (optional).
- Alternatively, you can also mix the cubed bread in the egg mixture.
- You can also bake this in any size of dish that fits the amount of mixture. Do not use too big dish as it will turn out thin, unless you are making this in a larger batch (double the recipe).
- Bake for 20 minutes or until the top turned brown, the cheese melt and the omelette is fully puff-up.
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