French Onion Omelette

A few things:


1) April Fools Day can die.  Some schmo at my office put hand sanitizer on my mouse to make me think it was snot.  Do you have a death wish?

2) Packing your house can also die. I sat down to take a little “break” last night and fell asleep, I am so dead tired.

3) Breakfast week is satisfying my inner child.  Remember when you were little and asked every night if you could have breakfast for dinner? This week is a resounding heck yes. Take that, cruddy week.


On that note, I want to talk to you about how to make an omelette.  You see, most people cook it on the stove top but if you make it in the oven, it’s uniform and super fluffy, not to mention easy as hell. You’re welcome.

French Onion Omelette

By Whitney, April 2, 2013

French Onion Omelette



In a large bowl, combine eggs, yolks, milk and salt and pepper. Whisk until well combined.  Set aside. Fry the diced bacon until crispy and drain on a paper towel.  Thinly slice the onions and saute in the bacon fat and  butter over low heat for 30 minutes, until caramelized. Preheat the oven to 350 degrees.  In the oven, place a level baking sheet, a skillet and it's lid in the oven to preheat.  Once its heated, spray with non-stick spray and pour half the egg mixture into the pan, immediately cover with the lid and place back in the oven. Check on it in three minutes, if it looks totally cooked from the top, remove it from the oven, if not, give it a few more minutes.  The first one will cook faster than the second. Once cooked, add the onions, gruyere, bacon and green onion to the center of the omelette, and turn out onto the pan.  Cover with a lid for 1 minute to give the cheese time to melt without over cooking the egg.  



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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