breakfast for dinner: springtime baked omelette
Do chickens lay more eggs in spring?
I think so.
Well, I hope so.
Here are some tips for baked omelette (or crust-less quiche or frittata; you name it):
* If you want a nice crust, use cast iron and place it when the oven is heated. This also applies to other baked goods like cornbread.
* If you want your egg dishes to be fluffy, beat the white and yolk separately, then gently fold the foamy white into the yolk.
* If you want the center to be soft and moist, cornstarch will help.
spring time baked omelette
Makes 1 serving
1 egg, separate
1/2 tbsp cornstarch
1 tbsp milk
2 tbsp Parmesan cheese, divided
1 green onion, green and white parts separate then thinly sliced
1 mini red pepper OR 1/4 of a regular-sized one, diced
1/4 cup peas
1/2 tsp EVOO, plus a little more for coating the baking dish
salt and pepper
Preheat the oven to 400F. Lightly grease a single serve baking dish (ramekin, mini cast iron skillet, mini dutch oven, etc) and place it in the oven.
Beat the egg white until foamy. In another bowl, whisk together the yolk, 1 tbsp Parmesan, cornstarch, and milk together along with a pinch of salt and pepper. Gently fold in the white and set aside.
Heat 1/2 tsp EVOO in a small pan over medium-low heat. Add the white part of green onion to the pan. When it start to sizzle, add red pepper and peas and stir fry. Cook just until the peas gets softened. Season with salt and pepper.
Take the baking dish out of the oven (Handle with care! It’s hot!). Spread the vegetable mixture on the bottom and pour in the egg mixture. Scatter the remaining green onion and Parmesan on the top. Bake until the top turns golden brown and a knife inserted comes out clean, about 15-20 minutes. Serve warm.