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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

A delicious breakfast dish baked up in one skillet, this baked omelet is something hearty the whole family will love.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 1 large omelet

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

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.
    Crispy pieces of bacon cooking in a cast iron skillet with a wooden spatula.
  • 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.
    Diced potatoes and chopped onions sautéing in butter inside a cast iron skillet.
  • 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.
    A cast iron skillet filled with a mixture of beaten eggs, diced potatoes, bacon, onions, and scallions, starting to cook on the stove.
  • 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.
    A fully cooked baked omelet in a cast iron skillet, topped with melted cheddar cheese, ready to be served.

Notes

You can add diced pepper, sweet or hot, to the onion for extra flavor and color.
Calories: 836kcal | Carbohydrates: 49g | Protein: 47g | Fat: 50g | Saturated Fat: 23g | Cholesterol: 1058mg | Sodium: 2344mg | Potassium: 1365mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2150IU | Vitamin C: 47mg | Calcium: 432mg | Iron: 6mg

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.

What’s not to love?

Tips For The Best Baked Omelet in a Cast Iron Skillet

  • You can chop all your veggies the night before and place them on a plate covered with plastic wrap to make your morning easier.
  • If you don’t like heat, use a green bell pepper instead of a jalapeno.
  • For extra flavor and a pop of color, consider adding green bell peppers to your omelet. They blend well with the onions and potatoes.
  • If you want a healthier version, use olive oil instead of butter when cooking the onions and potatoes.
  • To make the omelet extra fluffy, use beaten eggs and add a splash of whole milk.
eggs, spices, potatoes, onion, bacon, and half and half laid out on counter

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

Serving Suggestions

Serve this with fresh fruit and a triple-berry coffee cake.

FAQs

Does the jalapeno make the omelet spicy?

No, not really. There’s a very tiny hint of heat, especially if you remove the seeds and membrane.

Where do you get the blue eggs?

From our backyard chickens! Here are the varieties we raise to get such pretty colors.

Can I use a different pan instead of a cast iron skillet?

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.

Storing Leftovers

If you have any leftovers, don’t throw them out. Cut them into squares or triangles and pop them in an airtight container. You can microwave them and eat them within a couple of days. I also like them on toast as a little breakfast sandwich.

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!

omelet with potatoes and bacon being cut into slices
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




5 Comments

  4. 5 stars
    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.

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