One of my favourite ways to prepare eggs is baked. Particularly baked omelettes. The way they puff up into a light, fluffy, golden item makes me get excited about breakfast.
Today's yummy omelette was filled with asparagus and mushrooms and topped with some smoked Gouda. The key to getting the most amount of puffiness out of the eggs is to really whip them well, until frothy.
Mushroom Asparagus Omelette
- 4 eggs
- 4 Tbsp (60 mL) cream
- ⅛ tsp (3 mL) fresh grated nutmeg
- salt & pepper to taste
- 4 asparagus spears, sliced
- 1 or 2 mushrooms, diced
- ¼ C (25 g) grated smoked gouda
Preheat oven to 350°F (180°F).
Whip together eggs, cream, nutmeg, salt and pepper. Sauté mushroom and asparagus pieces in an oven-proof pan until tender. Pour egg mixture into pan and cook on the stovetop until about half set. Sprinkle with grated cheese.
Put the pan into the oven and continue to cook until the eggs puff up and are fully set. To finish, turn the oven to broil until the cheese starts to brown.