Baked Herb Omelet with Feta & MushroomsPhoto Credit : Michael Piazza
An oven-baked omelet is an easy way to add fresh garden greens and herbs to your summer table. This version of a baked herb omelet, adapted from Wild Flavors, combines earthy mushrooms with tangy feta and yogurt. It calls for either fresh mint, fresh oregano, or calamint, a minty cousin with strong oregano undertones–feel free to use whichever one you happen to have on hand. “Chop your herbs roughly, not finely,” chef Didi Emmons advises. “If they’re chopped too finely, you’ll kill the oils–and the flavor.”
Butter (for baking pan)
1 tablespoon olive oil
1 small yellow onion or leek (white part only), thinly sliced
2 medium-size garlic cloves, minced
1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
1/4 teaspoon plus 1 teaspoon kosher or sea salt
1/4 teaspoon plus 1/2 teaspoon freshly ground black pepper
12 large eggs
1 cup plain yogurt (whole milk, low-fat, or nonfat)
1/2 cup heavy cream or half-and-half
1 cup chopped chives (optional), cut into 1-inch pieces
3/4 cup chopped fresh parsley
1/4 cup chopped fresh mint, calamint, or oregano
1/2 cup crumbled feta cheese
1/2 cup creamy goat cheese, local blue cheese, or a mixture
Preheat the oven to 350° and butter a 9×13-inch baking pan.
Warm the olive oil over medium heat in a large skillet. Add the onion and cook, stirring, until transparent, about 6 minutes. Add the garlic and the shiitakes, and cook, stirring, until the mushrooms are tender, about 5 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and remove from the heat.
Meanwhile, whisk the eggs in a large bowl. Season with the remaining 1 teaspoon salt and 1/2 teaspoon pepper; then add the yogurt, cream, and herbs, and whisk to combine.
Distribute the cheeses in the buttered pan, then the mushroom mixture. Pour the egg mixture over the mushrooms. Bake until the omelet is puffed and lightly golden, 30 to 40 minutes. Let cool for at least 10 minutes before serving. Serve hot, warm, or at room temperature.