Baked Eggs

Someone recently asked me if I had a good basic recipe for an omelet, and I told him I would do a blog post on it, but then I realized that I don't really make omelets in the traditional sense.  There are a few methods for omelet making, the American, the French, and the Italian.  With the French, the pan is shaken constantly until the eggs are set, and then folded three times around any filling (meats, cheeses, vegetables).  The American method utilizes a rubber spatula to manipulate and stir the egg mixture, which is finished by folding the omelet in half.  Of course, there are more nuances than I'm taking the time to describe here, but if you're interested in the details check out this lesson.

My personal favorite is the Italian method, often called a frittata.  I usually saute an onion, add in some steamed veggies (spinach, arugula, asparagus, broccoli, carrots, zucchini...the options are endless) and top with whatever cheese I've got laying around (usually fresh goat cheese, raw sharp cheddar, or parmigiano reggiano), finished by pouring two eggs into the pan and baking until set and lightly browned on top.  This is such an easy meal to throw together and a really simple, fast, and healthy way to get some protein and vegetables in.  Don't relegate eggs to breakfast, try them for dinner too!

Below is my recipe for baked eggs.  Feel free to be creative and make substitutions; Let me know your favorite combinations!

Baked Eggs with Red Onion, Asparagus, and Parmigiano Reggiano

serves 1-2


Ingredients:

1 tablespoon extra virgin olive oil, plus more if needed
1 red onion, thinly sliced
1/2 cup thinly slices asparagus
2 organic eggs, whisked with up to two tablespoons of water or milk to make a fluffier omelet
butter (optional)
1/4 cup grated parmigiano reggiano (I use a vegetable peeler to create just a few curls of cheese)
sea salt to taste

Procedure:

Preheat the oven to 400 degrees (F).
Heat a 8-inch pan over medium heat.  Add about one tablespoon of oil and heat until shimmering.  Saute the onion with a large pinch of salt until translucent, 2-4 minutes.  Add the asparagus and cook for 1-2 minutes, until the color has brightened and they are slightly tender.  If the pan looks very dry, add a bit more oil or small pat of butter.  Toss the ingredients in the pan to distribute the added oil.  Pour the egg mixture into the pan and turn off the heat.  Top the mixture with the grated cheese and bake in the preheated oven until the center of the omelet is firm.  If desired, finish under the broiler for 1-2 minutes, until the top is lightly browned.

To serve, slide the omelet onto a plate or platter.

I served mine with a few potato pancakes and a sliced avocado.  It was a delicious dinner ready in under 20 minutes.