Wake and Bake…an Omelet

March 5, 2010

I read in the news today that breakfast sales are in sharp decline at fast food chains.  They were blaming the economy, saying how unemployed people are not getting up and clogging the drive-thru at 7:00AM.  Personally I think it might have to do with people realizing that a greasy egg-like patty and an oily bacon-like meat substance wrapped in a sugary pseudo-pancake is a bad way to start the day, but I’m probably being optimistic.  Well here’s a breakfast (or brunch) recipe that’s recession-proof, easy to make, and delicious.  The one negative preparatory remark I hear (and have experienced) about omelets is getting them perfectly formed; making them flip over with perfect symmetry is an art that must be skillfully honed.  But this dish requires no flipping – the baking yields a fluffy omelet with layers of flavors, from the salty ham, to the spicy jalapeno, to the bitter spinach, to the sharp cheese and tangy onions.  Feel free to mix and match with your other favorite omelet items (tomatoes, mushrooms, olives, etc.)  Serve with some fresh fruit and whole wheat toast, and it’s a breakfast of champio…no, that’s something else.  But enjoy anyway!

Baked Omelet Squares

(makes 8 squares)

  • 1/4 cup butter

  • 1 small onion, chopped

  • 1 1/2 cups shredded Cheddar cheese

  • 2 cups spinach leaves, washed and chopped

  • chopped cooked ham

  • sliced jalapeno peppers

  • 12 eggs, scrambled

  • 1/2 cup milk

  • 1/2 teaspoon salt and pepper, to taste

Preheat oven to 400 degrees F (205 degrees C). Grease a 9×13 inch baking dish.  Melt the butter in a skillet over medium heat, and cook the onion until tender.  Spread Cheddar cheese in the bottom of the prepared baking dish.  Layer with spinach, sautéed onion, ham, and jalapeno peppers.  In a bowl, scramble eggs together with milk, and season with salt and pepper.  Pour egg mixture over ingredients, but do not stir.  Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.



  1. Wakey wakey, eggs & bakey! I will leave all the eggs dishes for you and your ilk. Me no likey the incredible eddible egg (going back to hiding them in a plastic bag under the stove at age 5). Having chickens didn’t help….I was the “beneficiary” of their overproduction.

    But thanks for the great recipe in this post. All the components sound tasty…if there was just a way to make eggs taste less….eggy.

    I, too, had seen the recent trend news re: fast food breakie sales being down but a quick perusal of the table hopping blog and it is clear that the masses are not realizing anything about the nutrition content. *sigh*

    • Yeah, if you’re not an egg fan, this one ain’t for you. I guess growing up with chickens and all their product might turn me off too. But maybe you can answer this for me…which came first?

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