Thursday, January 7, 2010
Individual Baked Omelets
From the kitchen of One Perfect Bite...These little gems are perfect for breakfast or brunch for a bunch. I first had them at Rebecca Rather's Bakery, Rather Sweet, while it was still in Austin. They're a savory and simple way to kick-start a day. They can be assembled and refrigerated the night before serving and baked off in the morning. They rise beautifully, but sink quickly, so get them to the table as rapidly as you can. I, truthfully, have given up on serving them with their top hats intact. These omelets are all about flavor. Once you've mastered the base recipe you can alter it to include savory ingredients of your own choosing. My only suggestion is to keep the amount of vegetables you use in line with the quantity in the original recipe. This is one of my favorite breakfast dishes. It's not as glamorous as some, but it really is delicious. You will need Texas sized muffin pans or 8-oz. custard cups to make these. Here's the recipe.
Individual Baked Omelets...from the kitchen of One Perfect Bite, courtesy of Rebecca Rather
2 tablespoons unsalted butter
1 medium red-skinned potato, peeled and cut in 1/2-inch dice
1 small onion, diced
1 teaspoon salt
1/2 of medium red bell pepper, seeded and cut in 1/2-inch dice
4 slices bacon, cooked and chopped in small pieces
1 fresh Roma tomato, seeded and finely chopped
6 large eggs
1/2 cup heavy cream or half-and-half
1/4 teaspoon freshly ground black pepper
Dash of hot pepper sauce (i.e. Tabasco)
1) Preheat oven to 350 degrees F. Generously grease 6 Texas size muffin pans (3-1/2 X 2-inches deep).
2) Melt butter in a medium skillet over medium heat. Add potato, onion and 1/2 teaspoon salt. Saute for about 5 minutes, stirring occasionally. Add red bell pepper and saute for 15 minutes longer, stirring occasionally. Check to make sure potatoes are done. If they are not, cook for a few minutes longer. Remove vegetable mixture from heat. Stir in tomato and bacon. In a large bowl, whisk eggs together with cream, remaining 1/2 teaspoon salt, pepper and hot sauce. Scrape in vegetable mixture. Pour egg mixture evenly into muffin cups.
3) Bake for 20 minutes, or until omelets appear to be set. Give pan a gentle shake. If omelets look or feel runny, bake until they are firm, 5 to 10 minutes longer. Unmold and serve. Yield: 6 servings.