I’m like a little kid when it comes to watching food rise in the oven. My eyes are practically glued to the oven window, observing the puffing and browning action. The whipped eggs in this baked omelet start out without much action, but before too long they lift higher and higher, nearly edging themselves out of the dish. This is some fascinating kitchen entertainment!
Things settle down a bit once the omelet is out of the oven, but it still remains light and fluffy. Fresh pico de gallo makes a simple, flavorful topping—to dial down the heat, I omit the jalapeño when I prepare this for my children.
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- 10 large eggs
- 1 cup whole milk
- ¾ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (about 4 ounces) shredded sharp cheddar or Jack cheese
- 2 cups seeded, diced tomatoes (about 3 medium)
- ¼ cup finely chopped red onion (about ¼ medium)
- ¼ cup chopped fresh cilantro
- 1 tablespoon seeded and finely chopped jalapeño pepper (about 1) (optional)
- 1 tablespoon freshly squeezed lime juice (about ½ lime)
- ⅛ teaspoon coarse salt
- Heat the oven to 450°F. Set a rack in the upper third of the oven. Grease an 8x8-inch glass or ceramic baking dish with butter or cooking spray.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Mix in the cheese. Pour the mixture into the prepared dish. Bake until the omelet is set in the middle, puffed (it will puff quite a bit, but will settle down as it cools) and lightly browned on top, about 20 minutes.
- While the omelet is baking, add all of the pico de gallo ingredients to a medium bowl and stir to combine. Allow the omelet to cool for several minutes, then, with a slotted spoon, top it with pico de gallo before serving.