A Perfect Breakfast

As readers of the blog know, I have a more than a few obsessions, chicken being one of them. It follows that eggs are also an obsession. I eat eggs virtually every morning. Along with coffee, there is no better way to start your day. Let me then give you one of my favorite breakfasts, a dish I make at least twice a week if not more: a baked omelette.

baked omelette
Baked Omelette, with nature’s gift on the side

Is this a quiche, you might ask. No, it’s not a quiche. I know that real men eat quiche but I’ve never been a huge fan of quiche. A baked omelette is excellent, then, for people in my camp. Even if you are a fan of quiche, I trust you will love this as well. The differences? First, there is no crust. I love a good flaky crust as much as anyone but I certainly don’t have time to roll one out in the morning. A good flaky crust also isn’t the healthiest thing to eat every day. A baked omelette is lighter, healthier and easier to make. It cooks in the oven much faster than a quiche, so it has a different consistency. It may not be incredibly attractive, but when something tastes this good, who cares?

A baked omelette is also very versatile. As the recipe below shows, you can incorporate all kinds of flavors into it, which means you can make it over and over and still keep it original and delicious.

It’s also damn good.

Omelette ingredients
basic ingredients for a baked omelette


Ideally, you use a cast-iron skillet. If you have a cast iron skillet, excellent. If you don’t, now is the time. Seriously. You can get a 10 inch Lodge Cast Iron skillet at Amazon for 16 bucks. Probably cheaper if you go to Target or WalMart. I have 4 cast irons. One of them I’ve used for over 20 years! There is nothing better to have in the kitchen and there is no greater value, given the output a cast iron skillet creates for under 20 dollars.

A ten inch skillet makes a terrific baked omelette for 2-3 people. An 6 inch cast iron is perfect for one person.

Here’s how you do it. You will thank me later.


The easiest thing about this dish is what might initially be confusing… after a few basic ingredients, you can throw almost anything into a baked omelette.

The important thing to remember is once you decide what you want in it, cook in order of longest to cook to shortest to cook. If you are using potatoes, bacon and onions, for instance, add them to the pan in that order, so all are ready at the same time.

Something wonderful about this dish is even if you are short on ingredients, you can still make it. Don’t have potatoes and/or bacon? No big deal. It will still be terrific. Even better, you can prep the sautéed ingredients the night before so you can make it faster in the morning. I often make a big vat of the base ingredients on a Sunday, to keep in the fridge and have ready to use all week. Properly prepped, this is 15 – 20 minutes from fridge to table meal, prepping the recipe while the oven preheats, then a quick ten minutes to bake.

AND… if you make the amazing recipe in my last blog post, potato confit, you will always have full cooked potatoes ready to throw into the skillet every morning… or have them to eat on the side. Or both!

(Seriously, you must try the potato confit!)

I’ll give you a basic recipe and a couple of variations. But remember, if you don’t have everything, or if, say, you don’t like tomatoes or you are a vegetarian, it doesn’t matter. Make a baked omelette with what you have on hand and the baked omelette will make you very happy.

INGREDIENTS (For 2-3 people)

– Olive oil or butter

– 6 eggs, beaten, with a quick dollop of milk (milk optional)

– One small russet potato, diced (or a few smaller potatoes, diced)

– 3 strips of bacon, diced (pancetta is a lovely substitute)

– half an onion, chopped

– a handful of cherry tomatoes, halved

– handful of grated cheese


– Preheat oven to 400

– In a 10 inch oven ready skillet, saute the diced potato over medium heat in a glug or two of olive oil. Feel free to use a small pad of butter instead. (If you are using diced potato confit, throw them in with the onion since the potato confit is already cooked.)

diced potatoes in the skillet

– After a few minutes, add the diced bacon, then, a few minutes later, add the onion. 

potatoes, bacon and onion

** This is where the omelette can begin to take on different flavors, or identities, if you will… see the variations below. You want to give it flavors here. For the basic version, salt and pepper is a must.

– Gently saute until the potato and onion are soft and cooked through, even caramelized, and the bacon is crisping.

– Remove from the heat and let cool for a minute or so. (This is to keep the eggs from scrambling or cooking when you pour them in.)

– Scatter the tomatoes and cheese over the contents of the skillet and pour in the beaten egg mixture. While you want to make sure the egg mixture is evenly distributed in the skillet, do this gently and resist the temptation to stir! Or you will end up with baked scrambled eggs, not a baked omelette! (Thank you for reminding me of that instruction, Andie Redwine!)

before baking

– Place in the oven and bake. It usually takes about 10 minutes but I start checking at 8 minutes. Open the oven and slightly shake the skillet. If anything jiggles, it is not done.

– You want to pull it out just after the jiggling stops, when it is firm but not hard. Cook it too long and the taste and consistency change. If you like very hard eggs, this may be your desire.

– Remove the skillet and let sit for a minute. Use a knife or spatula around the edges to separate the omelette from the pan. Slice pizza style and serve.


**Flavor combos:

MEXICAN: This is my favorite. Along with the onion, toss in some sliced strips of fresh corn tortilla, to cook down and crisp a little in the skillet. (The tortilla adds incredible flavor. In a rush, crumble up some tortilla chips, though fresh is much better.) I add a little cumin seed and oregano here as well. Canned diced green chilis are wonderful also. Or fresh diced red and yellow pepper added with the onion. Cheddar cheese certainly works with this, but a mexican blend, or Mancheco (yum) is great, too.  Serve this with fresh pico de gallo, Tapatio, and sliced avocado or guacamole.

FRENCH: Use fresh herbs here: chives, thyme, basil (any or all) … or herbs de provence. You could add diced roasted asparagus to the saute. And then use goat cheese. Or even Brie. A good sliced sausage would be a good replacement for the bacon.

You can begin to see just how varied the ingredients and flavors can be. Try these two variations, then pick your own favorite veggies and flavors and see what happens. It truly is a versatile and wonderful dish.

And not just for breakfast. I love it for dinner, even… you can have this any time of day!

on plate best?
Baked Omelette with a light salad and pan roasted potato confit


20 thoughts on “A Perfect Breakfast

  1. Your recipe has inspired me to use my mother’s Wagner Ware iron skillet which has been dormant for too long. Tonight I’m baking my omelette with diced green & yellow bell peppers, onions, tomatoes, pancetta, salt, pepper, thyme, tomato and cheddar.

      1. It was delicious. I also added mushrooms. This is so simple and relatively quick. Thanks for the baked omelette idea. I do believe variations of this will go into my morning meal rotation.

  2. Perfect breakfast! And, I love my cast iron skillets. I have about 10 different sizes and shapes, most of which I inherited from my grandmother.

  3. A frittata is one of the best inventions! I adore them and love the many variations one can create on a whim. Eggs rock, and having your own chickens, you know what a difference fresh eggs make in any recipe!

  4. I have to admit to being a plain omelette person. You will laugh, but back when I was a child (about five or six) my parents used to regularly go to the South of France for our family holiday. We would inevitably stop in a hotel on the way down, and these would inevitably be a Logis De France (google it, if you are going to France this is the best way to find the real French auberge!) and they would have a restaurant, and I would have omelette. I was a child of obsessions (hey, I am still neurotic, I line up my purchases at the supermarket in neat straight rows… heaven knows why, but I’ve been doing that for decades), and my obsession the year I was six was omelette.

    So, fast forward a few years (i.e., about ten years ago), I became obsessed with finding the perfect omelette. The omelette I was served back when I was five or six… Now the minor problem with this is that now almost forty-five years have passed and frankly nothing tastes the same. I can’t believe that my palette is more jaded, it’s just the perfection of those omelettes has stayed with me, and nothing since has quite matched up to the wonderful, creamy, idyllic taste as the omelette just melted in my mouth.

    I have eaten omelettes in some fairly high class establishments, and I have to say that, so far, no one has come even close to the perfection of those long-ago omelettes.

  5. Good afternoon (MN time).

    The recipes look outstanding. Since you have 4 cast iron pans, perhaps you can give me directions for the best way to season the pan. I have had one for about 4 years (don’t judge), but I haven’t used it yet, since it’s not seasoned. Please. Thanks a bunch!
    Enjoy your Holidays!

    1. Hey! Great to hear from you. I hope we can get you to start using your pan! They are wonderful. Ultimately, it is easy… you can just start using it. But if you want to do it the ‘real’ way (and still easy), click the link below for a very simple way to do it. Just be sure never to use soap once you start using your pan. And when it is clean, be sure to wipe it dry (it will rust, fast, if it is left with water drips) and rub it with a little oil before storing it. Hit me up with any questions!


      1. You are wonderful! Thanks a bunch.

        Merry/Happy Hannukah, Kwanza, Festivus, Christmas and New Year

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