OVEN-BAKED ITALIAN OMELET
- Servings: 6
- 1 tablespoon olive oil
- 1 medium russet potato, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 1 clove garlic, minced
- Salt & pepper
- 1/4 pound mushrooms, sliced
- 1 small eggplant (about 6 ounces), unpeeled and thinly sliced
- Olive oil cooking spray
- 2 medium tomatoes, thinly sliced
- 1 teaspoon crushed dried basil
- 1/2 teaspoon crushed dried thyme
- 1/4 cup grated Parmesan cheese
- 6 eggs, beaten
Preheat the oven to 450°F. Spread the olive oil in the bottom of a 12-inch well-seasoned cast iron skillet. Arrange the potato and onion slices in the skillet and sprinkle with garlic, salt & pepper. Bake, uncovered, for 15 minutes. Add the mushroom and eggplant slices, and spray with the cooking spray. Continue to bake for 10 minutes more.
Add the tomato slices, herbs, and cheese. Pour the eggs over the vegetables and, using a knife, slightly move the layers of vegetables to allow the eggs to flow to the bottom.
Bake, uncovered, for about 20 minutes, until the omelet is puffed, golden brown, and a knife inserted into the center comes out clean. (Do not overcook; omelet should be firm but not dry). Cut into wedges and serve hot or at room temperature.
Makes 6 servings