I have made this type of oven omelette many times, especially when I need a hearty breakfast for several people or when I want to quickly use up leftover vegetables from the fridge. It’s a practical option with simple ingredients that doesn’t take up space on the stove and doesn’t require constant supervision. Usually, I let it bake peacefully, during which time I can prepare something else or enjoy a quiet coffee.
Quick Info
Total time: 40-45 minutes
Preparation time: 10-15 minutes
Baking time: 20-30 minutes
Servings: 4-6
Difficulty: easy
Recipe type: breakfast, brunch, variation of classic omelette
Ingredients
8 eggs
150 ml milk
100-150 g olives (any type, pitted)
2 red bell peppers
Herbs (parsley, dill or a mix, finely chopped)
Salt to taste
A pinch of pepper
A pinch of curry
A knob of butter for greasing the dish
Preparation method
1. Prepare the vegetables. Cut the red bell peppers into cubes or strips, as preferred. Remove the pits from the olives, then chop them. Finely chop the herbs.
2. Crack the eggs into a large bowl. Whisk them with a whisk or mixer, just enough to combine well.
3. Add the milk to the eggs and mix a little more until everything becomes fluid.
4. Add the chopped peppers, olives, chopped herbs, salt, pepper, and curry powder to the bowl. Mix everything with a spatula or spoon.
5. Preheat the oven to 180°C.
6. Grease a heat-resistant dish (like Pyrex) with a knob of butter, including the edges, to prevent sticking.
7. Pour the omelette mixture into the prepared dish, leveling it gently with a spatula.
8. Place the dish in the preheated oven and let it bake for 20 to 30 minutes, until fully set in the middle and the surface is slightly golden.
9. Remove the dish from the oven and let the omelette rest for 5 minutes before slicing.
Why I make this recipe often
It’s one of the quickest options for a hearty breakfast, especially when I have guests or want to avoid standing by the stove. It can be served immediately, cuts nicely, doesn’t make a mess, and I can use various vegetable leftovers. The texture is fluffy, and the taste remains balanced, without being too salty or heavy.
Tips and variations
Tips
Don’t overbeat the eggs; they shouldn’t become frothy, just well combined.
If using very salty olives, reduce the amount of salt in the recipe.
If after 20 minutes in the oven, the omelette is still liquid in the middle, let it bake a few more minutes, checking without shaking the dish too much.
Substitutions
Milk: You can use plant-based milk, thin cream, or even water.
Olives: Can be replaced with small pieces of ham, mushrooms, or sun-dried tomatoes.
Peppers: Yellow or green peppers can also be used if red is not available.
Herbs: Parsley, dill, or fresh basil, to taste.
Variations
You can add grated cheese directly to the mixture for more flavor.
Curry can be omitted or replaced with sweet paprika for a more familiar taste.
It can also be made in individual molds if you want separate portions.
Serving ideas
It can be served with grated cheese on top, immediately after removing it from the oven.
It also goes well with a fresh salad and a few slices of toasted bread.
It can be easily packed for breakfast or lunch at the office.
Frequently asked questions
1. Can I make the oven omelette without olives?
Yes, you can omit the olives or replace them with other ingredients, such as mushrooms or pieces of ham.
2. How do I know when the omelette is ready in the oven?
It’s ready when the middle is no longer liquid, and the surface has a slight golden hue. You can check by gently poking with a thin knife; if it comes out clean, it’s baked.
3. Can I use a different type of dish, not Pyrex?
Yes, any heat-resistant dish works, just make sure to grease it well with butter or oil to prevent sticking.
4. Can I prepare the mixture in advance?
You can prepare the vegetables and whisk the eggs with milk, but ideally, you should assemble and bake the omelette immediately to prevent the mixture from settling.
5. Can I add other spices besides curry?
Yes, you can use paprika, oregano, rosemary, or other favorite spices, to taste.
Nutritional values
Approximately, one serving (out of 6) has about 170-200 kcal, with 10 g protein, 14 g fat, and 3-4 g carbohydrates. Values vary depending on the type of olives, milk, and the amount of butter used for greasing the dish. Contains protein from eggs and milk, healthy fats, and fiber from vegetables.
Storage and reheating
The oven omelette keeps well in the fridge, in a covered container, for up to 2 days. It can be reheated in the microwave or oven, covered, to prevent drying out. The texture is better fresh, but it remains tasty even after cooling. Freezing is not recommended, as it loses its texture.
Quick Info
Total time: 40-45 minutes
Preparation time: 10-15 minutes
Baking time: 20-30 minutes
Servings: 4-6
Difficulty: easy
Recipe type: breakfast, brunch, variation of classic omelette
Ingredients
8 eggs
150 ml milk
100-150 g olives (any type, pitted)
2 red bell peppers
Herbs (parsley, dill or a mix, finely chopped)
Salt to taste
A pinch of pepper
A pinch of curry
A knob of butter for greasing the dish
Preparation method
1. Prepare the vegetables. Cut the red bell peppers into cubes or strips, as preferred. Remove the pits from the olives, then chop them. Finely chop the herbs.
2. Crack the eggs into a large bowl. Whisk them with a whisk or mixer, just enough to combine well.
3. Add the milk to the eggs and mix a little more until everything becomes fluid.
4. Add the chopped peppers, olives, chopped herbs, salt, pepper, and curry powder to the bowl. Mix everything with a spatula or spoon.
5. Preheat the oven to 180°C.
6. Grease a heat-resistant dish (like Pyrex) with a knob of butter, including the edges, to prevent sticking.
7. Pour the omelette mixture into the prepared dish, leveling it gently with a spatula.
8. Place the dish in the preheated oven and let it bake for 20 to 30 minutes, until fully set in the middle and the surface is slightly golden.
9. Remove the dish from the oven and let the omelette rest for 5 minutes before slicing.
Why I make this recipe often
It’s one of the quickest options for a hearty breakfast, especially when I have guests or want to avoid standing by the stove. It can be served immediately, cuts nicely, doesn’t make a mess, and I can use various vegetable leftovers. The texture is fluffy, and the taste remains balanced, without being too salty or heavy.
Tips and variations
Tips
Don’t overbeat the eggs; they shouldn’t become frothy, just well combined.
If using very salty olives, reduce the amount of salt in the recipe.
If after 20 minutes in the oven, the omelette is still liquid in the middle, let it bake a few more minutes, checking without shaking the dish too much.
Substitutions
Milk: You can use plant-based milk, thin cream, or even water.
Olives: Can be replaced with small pieces of ham, mushrooms, or sun-dried tomatoes.
Peppers: Yellow or green peppers can also be used if red is not available.
Herbs: Parsley, dill, or fresh basil, to taste.
Variations
You can add grated cheese directly to the mixture for more flavor.
Curry can be omitted or replaced with sweet paprika for a more familiar taste.
It can also be made in individual molds if you want separate portions.
Serving ideas
It can be served with grated cheese on top, immediately after removing it from the oven.
It also goes well with a fresh salad and a few slices of toasted bread.
It can be easily packed for breakfast or lunch at the office.
Frequently asked questions
1. Can I make the oven omelette without olives?
Yes, you can omit the olives or replace them with other ingredients, such as mushrooms or pieces of ham.
2. How do I know when the omelette is ready in the oven?
It’s ready when the middle is no longer liquid, and the surface has a slight golden hue. You can check by gently poking with a thin knife; if it comes out clean, it’s baked.
3. Can I use a different type of dish, not Pyrex?
Yes, any heat-resistant dish works, just make sure to grease it well with butter or oil to prevent sticking.
4. Can I prepare the mixture in advance?
You can prepare the vegetables and whisk the eggs with milk, but ideally, you should assemble and bake the omelette immediately to prevent the mixture from settling.
5. Can I add other spices besides curry?
Yes, you can use paprika, oregano, rosemary, or other favorite spices, to taste.
Nutritional values
Approximately, one serving (out of 6) has about 170-200 kcal, with 10 g protein, 14 g fat, and 3-4 g carbohydrates. Values vary depending on the type of olives, milk, and the amount of butter used for greasing the dish. Contains protein from eggs and milk, healthy fats, and fiber from vegetables.
Storage and reheating
The oven omelette keeps well in the fridge, in a covered container, for up to 2 days. It can be reheated in the microwave or oven, covered, to prevent drying out. The texture is better fresh, but it remains tasty even after cooling. Freezing is not recommended, as it loses its texture.