Food & Craft

Dan's Oven-baked Omelette

  • The finished omeletteThe finished omelette
  • The finished omeletteThe finished omelette


  • Twenty pullet (small) eggs
  • 150ml whole milk
  • 3 large potatoes
  • 3 onions, roughly chopped
  • Cooked gammon or other leftover meat, roughly chopped (optional)

We bought 20 pol hens a couple of weeks ago; they are laying like mad but the eggs are too small to sell to the public so we have a bit of a glut.

Spanish Omelette is always popular with us in times of egg glut, but our frying pan isn't big enough to make one that feeds all five of us.

This oven-baked alternative is delicious and eay to make - and it was big enough to feed us all.

This could be made with almost anything you might use in a pan-fried omelette - peppers, peas or maybe smoked fish would all be tasty additions or alternatives.

Prep: 15 mins Cook: 40 mins Serves: 5


  1. Preheat your oven to 180 degrees C.

  2. Chop the onions and fry in butter for about 3 minutes.

  3. Peel the potatoes and chop into rough 1cm cubes. Boil for 3-4 minutes until starting to soften.

  4. Whisk the eggs and milk in a large bowl, and season to taste. Add all the other ingredients and mix well.

  5. Pour into a large, well-buttered oven-proof dish, and cook high in the oven for about 40 minutes or until the eggs are set in the middle - best check after 30 minutes.

Serve with baked beans and HP sauce.



Wednesday 16 October, 2013 at 12:02am

I already do this , we have chicken and sweet corn but you could add anything you like .

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