Vicky’s Oven Omelet

From the kitchen of: Vicky Riback Wilson (Columbia, MO)

Our family is now well into the 4th generation of making and enjoying what we have always referred to as “Oven Omelet.” It can be assembled quickly during the week (as my son-in-law often does for his daughters), as well as the focus of a special weekend meal, with sides and a variation of toppings. The recipe is easily multiplied to accommodate any number. It is so easy that even the children can make it; yet, the presentation can be dramatic and guest-worthy.

Oven Omelet

(Serves 2-3 people)

Ingredients 

• 4 T butter (although I usually use a little less)

• 1/2 cup milk

• 2 eggs

• 1/2 cup flour

• Nutmeg

• Powdered sugar and lemon juice, to taste
  

Instructions:

Preheat oven to 400 degrees. Melt butter in a cast iron or other ovenproof frying pan in oven. Mix all other ingredients and pour into heated pan when butter is bubbling. Bake until omelet is highly puffed and starting to brown lightly at the edges and pull away from sides of pan - about 20 minutes, but will vary depending on size of recipe.

Remove from oven, leave in pan, and immediately dust with powdered sugar and a squeeze of lemon juice (optional).

Can also be topped with sautéed apples or fresh berries, as desired.