Why Making an Omelet in a Cast Iron Skillet Is a Delicious Game Changer
This is a hearty and delicious way to start your morning, with no anxiety-provoking flipping. This baked omelet in a cast iron skillet only uses one pan, is super easy, and will be loved by all.
You can make this for guests, but two adults will polish it off quickly. To feed more people, serve it with muffins and fruit, too. If you don’t have a cast iron skillet, any oven-proof pan will work.
Baked Omelet in a Cast Iron Skillet
Equipment
- 8 inch cast iron skillet
- Spatula
Ingredients
- 4 slices bacon
- 1 tablespoon butter
- 1 cup diced potato
- ½ cup chopped onion
- 6 eggs
- 2 tablespoons cream
- ¾ teaspoon salt
- ½ teaspoon pepper
- pinch cayenne pepper
- ¼ cup shredded cheddar
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Instructions
- Preheat. Preheat oven to 350 degrees.
- Cook bacon. Cook the bacon in an 8-inch skillet until crisp over medium-low heat. Remove to a paper towel-lined plate, and pour out most of the grease.
- Cook the potato and onion. Add a tablespoon of butter to the pan and cook the onion and potatoes until the onion starts to brown and the potatoes are tender, about ten minutes.
- Prepare the Egg Mixture: In a medium mixing bowl, whisk together the eggs, cream, salt, pepper, and cayenne pepper. Chop the cooked bacon and add it to the egg mixture. Mix well.
- Bake. Pour into the skillet over the cooked onion and potatoes. Bake for 10-12 minutes, depending on how firm you'd like the eggs to set.
- Sprinkle with cheese and serve. Top with shredded cheddar and pop back into the oven just to melt the cheese. Serve immediately, directly from the pan.
Notes
Nutrition
Something new for your mornings! Everyone knows a good breakfast is important, but so often we get into a breakfast rut. Well, this omelet is a great recipe to add to your breakfast rotation because it’s easy to make. It might seem like a lot of chopping, but chopping is the hardest part. After that’s done, it comes together fast without a lot of work. Tons of flavors golden brown potatoes and crispy bacon. This is also great to make on a camping trip with these other cast iron campfire recipes.
What’s not to love?
Ingredients
Additional Ingredients
- Consider adding large eggs for a richer flavor.
- Mix egg whites and whole eggs for a lighter, yet still fluffy egg texture.
- For a richer flavor, melt butter or use olive oil when cooking the onions and potatoes on medium heat or medium-high heat
FAQs
No, not really. There’s a very tiny hint of heat, especially if you remove the seeds and membrane.
From our backyard chickens! Here are the varieties we raise to get such pretty colors.
While a cast iron pan is ideal for this recipe due to its even heat distribution, you can also use a regular oven-safe skillet. Just make sure to adjust the cooking time if needed.
This baked omelet in a cast iron skillet is a simple yet hearty breakfast option. It’s easy to prepare, uses just one pan, and is packed with flavor. Perfect for busy mornings or a relaxed weekend brunch, this dish is sure to become a favorite in your breakfast rotation. Enjoy your meal straight from the skillet, and don’t forget to save any leftovers for a quick and tasty breakfast the next day. Happy cooking!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
This sounds like a great recipe – I need to check my egg source this weekend to see if his hens are laying!
I have a lovely iron skillet that was a gift from a patient who passed away at the age of 88. It was his mother’s, which makes it over a century old. I use it almost daily and always think of this sweet man and all the memories that skillet must hold.
Loved it and great for kids
Can I use a 10 inch pan
Came out great used 2 jalapenos and doubled the potatoes.
First Omelette I’ve made that came out like it should. Didn’t realize you could bake them. I was using up leftover bell pepper, onion and ham, prefer cast iron and ended up here. Would have been better had I followed the recipe and used bacon, but still great and managed to not throw out the ham. I also used 4 eggs and cut the time down by 2 minutes, probably could have trimmed a couple more off without undercooking. This seems a rather foolproof way to make an omelette. This method will be my goto for omelettes from now on.
Yay soo glad it turned out! I have NEVER been able to make an omelette the “normal” way either. This is the only way for me 😊