Some might argue that this isn't an omelet at all (my editor did!) but the reason I call it an "oven omelet" is because it has the same place on the table, and on the plate, as a traditional omelet. It's just eggs (no crust, unlike a quiche) and it's all cooked in the oven (no stovetop/broiler combo, unlike a frittata). It also has a similar texture to an American omelet, and it can be filled with anything you like. So there you are — an oven omelet! But regardless of what you call it, it's incredibly easy, incredibly fast, and totally foolproof. Just whisk some eggs and milk together, season with herbs and salt and pepper, add some vegetables or meat, and bake. It also reheats well. I often make a big pan of this at the beginning of the week, and then my husband grabs a slice on his way out the door to work.
Basic Oven Omelet Serves 6 10 large eggs 2 cups milk 1 cup grated Parmesan cheese 1 cup diced cooked ham 1/4 cup finely chopped fresh flat-leaf parsley 1 teaspoon salt Freshly ground black pepper 1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray. 2. Beat the eggs in a large bowl and whisk in the milk. Stir in the cheese, diced ham, and parsley. Season with the salt and pepper and pour into the prepared pan. (At this point the casserole can be covered and refrigerated for up to 24 hours.) 3. Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot. • Reprinted from Not Your Mother's Casseroles by Faith Durand. (Harvard Common Press, January 2011)Related: Make-Ahead Recipe: Crustless Mini-Quiches (Images: Faith Durand)