The scene: Dad at home with 5 kids. Mom in the hospital after giving birth to our last sibling. We were all so excited! We were old enough to understand the joy of a new baby and couldn’t wait to bring her home.
The reality: The five children needed to eat and Dad just didn’t really have any cooking experience. Mom’s cookbooks to the rescue. He found a doable recipe, read the instructions on making an omelet and started whisking the ingredients together.
I was almost 10 at that time, and having watched Mom in the kitchen creating delicious masterpieces many, many times, I thought I knew a thing or two about cooking. It was weird enough seeing Dad in the kitchen, but his technique just didn’t look right at all. I didn’t want to hurt his feelings and say something, but I had serious doubts that it would be edible. I had never seen Mom make an omelet in the oven, and frankly, the egg mixture looked WAY too runny. Dad didn’t know any better, he just nonchalantly continued with the recipe instructions.
The verdict: Half an hour later, we were all enjoying a puffy, scrumptious omelet that DID turn out perfectly, much to my relief.
Give this recipe a try. It couldn’t be any easier, and it tastes like you’re eating a fluffy omelet cloud. I added a bit of toasted breadcrumbs for a crisp texture and parsley for a fresh flavor boost.
1 cup milk
1/2 Tablespoon butter
1/4 cup panko breadcrumbs
1/2 Tablespoon fresh parsley, minced
Pour the egg mixture into the prepared baking dish. Bake the omelet in the preheated oven for 25-30 minutes. The omelet will puff up significantly but will deflate a bit when you take it out of the oven. Sprinkle with the toasted breadcrumbs and parsley.
- 5 eggs
- 1 cup milk
- salt, pepper
- ½ Tablespoon butter
- ¼ cup panko breadcrumbs
- ½ Tablespoon fresh parsley, minced
- Preheat the oven to 350 degrees. Use half the butter to grease a 1 qt baking dish.
- Toast the bread crumbs in a skillet with the remaining butter until golden brown. Whisk the eggs and milk together and season with salt and pepper. Pour the egg mixture into the prepared baking dish.
- Bake the omelet in the preheated oven for 25-30 minutes. The omelet will puff up significantly but will deflate a bit when you take it out of the oven. Sprinkle with the toasted breadcrumbs and parsley.