Oven-baked omelette with ham and cheese

Ingredients

• 8eggs
• 100 ml (½ glass)milk
• 100 gcooked ham, sliced
• 100 gmozzarella
• 80 gGruyère, sliced
• 50 ggrated Parmesan
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C. Drain the mozzarella and cut it into very small cubes.

2. 2

   Line the dish

   Line a round baking dish with baking paper.

3. 3

   Beat the eggs

   Using electric beaters, whisk the eggs with the milk, Parmesan, salt and pepper.

4. 4

   Add mozzarella

   Use a spatula to fold the mozzarella cubes into the egg mixture.

5. 5

   Bake the omelette

   Pour the mixture into the dish and level the surface. Bake in the preheated oven for about 15–20 minutes.

6. 6

   Add the toppings

   As soon as the egg starts to set, checking by eye, cover the omelette with the sliced cooked ham and Gruyère.

7. 7

   Fold and finish

   Fold the omelette over itself and return it to the oven for about 5 minutes, until the cheese starts to melt.

8. 8

   Remove from oven

   When it is cooked, take the omelette out of the oven.

9. 9

   Serve straight away

   Bring the ham and cheese omelette to the table immediately.

10. 10

    Divide into portions

    Cut it into 4 portions and serve.

What is an oven-baked omelette?

An oven-baked omelette is an egg dish cooked in a baking dish rather than turned in a frying pan. This version has a French-style ham and cheese filling, with mozzarella and Parmesan mixed into the eggs and Gruyère added on top.

The oven gives the egg mixture time to set evenly, while folding it over the ham and Gruyère makes a warm, filling centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 28g protein, 3g carbs, 25g fat.

Eggs, ham and the three cheeses provide most of the protein, while the eggs and cheeses also contribute much of the fat. The small amount of carbohydrate comes mainly from the milk. Pair a portion with salad or vegetables to add freshness and balance the plate.

The cheese choices

Mozzarella: Drain it well and cut it very small, as the recipe directs. Smaller pieces distribute through the egg mixture without leaving large wet pockets.

Gruyère and Parmesan: Gruyère melts over the top, while Parmesan brings savoury flavour to the eggs. Keep the Gruyère in slices so it is easy to place over the partly set omelette.

Getting the timing right

First bake: The egg mixture needs about 15–20 minutes at 180°C before the ham and Gruyère go on. Check it by sight, since the recipe calls for adding the toppings as soon as the egg begins to set.

Final bake: Give the folded omelette about 5 more minutes in the oven. Take it out once the cheese has started to melt.

How to fold it

Partly set eggs: Wait until the surface has begun to firm before adding the ham and Gruyère. If the mixture is still very liquid, the toppings may sink rather than sit on top.

Gentle fold: Fold the omelette over itself carefully, using a spatula to support it. The egg will still be tender at this stage.

Texture and doneness

The omelette is ready for its topping when the egg has started to set but is not yet fully cooked. After the final bake, the egg should be set and the cheese beginning to melt.

Avoid relying on a fixed time alone: ovens and baking dishes vary, so use the recipe’s visual cue as well as its suggested baking times.

What to serve alongside

Serve the omelette hot with a green salad or simply dressed tomatoes for a fresh contrast to the rich cheese and ham. Bread makes it a more substantial meal.

Since the dish is divided into four portions, cut it at the table or portion it in the dish just before serving.

Recipe notes & tips

• Drain the mozzarella thoroughly before dicing it.
• Cut the mozzarella into very small cubes so it mixes evenly through the eggs.
• Use a spatula to fold in the mozzarella rather than beating it further.
• Check the omelette visually after 15 minutes, before adding the ham and Gruyère.
• Bring the omelette to the table as soon as it comes out of the oven.

Variations

• Add herbs: Fold chopped parsley or chives into the egg mixture.
• Use another melting cheese: Replace the Gruyère with sliced Emmental.
• Add vegetables: Include cooked, well-drained spinach in the filling.
• Make it peppery: Add a little extra black pepper to the beaten eggs.
• Serve with salad: Pair each portion with dressed leaves for a fresh side.

Common mistakes to avoid

• Wet mozzarella: Drain it well and cut it small to avoid adding excess moisture.
• Adding toppings too soon: Wait until the egg begins to set so the ham and Gruyère stay on top.
• Overbaking the first stage: Start checking at 15 minutes and use the visual cue rather than baking blindly for longer.
• Rough folding: Support the omelette with a spatula and fold it gently to keep it intact.
• Delaying the serving: Bring it to the table promptly while the cheese is still warm and melted.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in the oven until hot, or warm individual portions in the microwave; the egg may become firmer after reheating.

Frequently asked questions