This is what I baked up with whatever I found in the fridge that morning. Kind of a Whatever Baked Omelet — no crust, so it wasn’t a quiche. Frittata? Whatever! It’s just eggs, milk, cheese, asparagus and cilantro.
Early in my career, we home economists and food marketing execs bemoaned the fact that fewer and fewer Americans cooked. Moms pursuing careers were not at home much making dinner anymore – the place kids first learn to cook. Home Ec was cut from school curriculum. TV cooking shows were cancelled. Fast food was convenient and cheap (and tasty). Frozen food was simple. The microwave oven came on the scene mid-70s, and voila! Anybody could heat something. We Americans definitely weren’t starving.
But now, back on track. Cooking shows lit a fire. Being a chef had the potential of “celebrity” status. Cookbooks, gorgeous. Recipes, easy to follow. Farmer’s Markets popping up. Guys are happy to cook for friends and family. MARTHA making us feel good about liking it all. Plenty of motivation.
Which brings me to this baked omelet. All it REALLY takes is confidence to whip up something heartwarming. This is a simple start…
Whatever Baked Omelet
- 4 eggs (or equivalency of egg whites, if you choose)
- 1/2 cup milk (whole, skim, 2% all OK)
- 1 cup grated cheddar cheese (or Monterey jack, Swiss, whatever you have)
- 1/2 cup fresh cilantro, minced (or fresh basil, scallions)
- 1 cup fresh asparagus, cut in 1-inch pieces (or whatever vegetable you have – broccoli works well)
- Pinch salt
- Fresh ground pepper, a few “cranks” of the peppermill
- Green salsa or sour cream, if desired.
Preheat the oven to 350 degrees F. Spray a 9-inch pie pan with nonstick spray.
In a medium bowl, whisk the eggs together with the milk. Stir in cheese, fresh herbs and vegetables. Add salt and pepper.
Pour into the pie pan, bake for 25 to 35 minutes, or until top is slightly browned and middle doesn’t jiggle. Serve hot, topped with green salsa or sour cream, if desired.
Makes four servings.