The best omelet breakfast on a baking sheet
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A large baking sheet makes preparing omelets for breakfast or brunch for several people incredibly easy. Some prefer eggs with vegetables, others with salty ham: on one baking sheet, you can make three different types of omelets that will please everyone. First, bake a simple, thin cheese omelet, and when it's ready, top it with strips of fresh spinach, roasted bell peppers, and slices of prosciutto. Roll it up and cut into slices. It's not only delicious but also looks impressive when served. You can experiment endlessly with other fillings to suit your tastes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 large eggs, beaten
- 2 cups heavy cream
- 340 g of grated whole-milk mozzarella or other cheese, such as cheddar, Monterey Jack, or feta
- 2 tablespoons unsalted butter, melted
- 1 teaspoon coarse salt
- 2 cups tightly packed baby spinach
- 30 g thin slices of prosciutto
- 1 can (280 g) of canned roasted peppers
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Recipes with similar ingredients: eggs, cream, mozzarella cheese, cheddar cheese, feta cheese, sweet pepper, spinach, prosciutto
Cooking the dish according to the recipe:
- Position the oven rack in the middle position and preheat to 350°F (175°C). Line a 14 x 18-inch baking sheet with parchment paper, leaving a 2-inch overhang on the short sides. Brush with melted butter.
- In a large bowl, combine the eggs, cream, cheese, and salt. Pour onto the prepared baking sheet and bake until the eggs are puffed around the edges and just set, 20-25 minutes.
- Mentally divide the omelet into three lengthwise halves. Top one half with a layer of spinach, another with slices of prosciutto, and the last with peppers; leave a little space between the toppings. Cover with foil and let sit for 10 minutes to allow the spinach to wilt and the toppings to warm through.
- Remove the foil and, gently pulling the parchment overhangs, transfer the omelet to a cutting board. Starting at one short end, lift the parchment upward and use it to roll the omelet into a tight roll, pulling the parchment back to prevent it from getting caught in the roll. Using a large, sharp knife, slice the omelet and arrange on a serving platter.
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