Baked Sweet Omelet

MAKES: 2 servings

TIME: About 30 minutes

The sweet omelet isn’t something we see often, but really does make sense in the way pancakes, crepes, and other desserty breakfasts do. Plus, think of all the egg-based desserts, like custards and flans. Serve hot or at room temperature, sprinkled with confectioners sugar and a selection of marmalade, jam, jelly, or Macerated Fruit and whipped cream, creme frache, or yogurt.

4 eggs

1/2 cup milk or cream

1 tablespoon all-purpose flour

Pinch salt

2 tablespoons sugar

2 tablespoons butter

Preheat the oven to 350В°F.

Separate the eggs (see Separating Eggs). Beat the yolks with the milk, flour, salt, and sugar. Beat the whites until stiff but not dry.

Put the butter into a large ovenproof skillet, preferably nonstick, over medium heat. When it melts, gently fold the egg whites into the yolk mixture. Pour into the skillet and cook for 2 minutes, then transfer to the oven. Bake until puffy and browned on top, 10 to 20 minutes.

Variations

Baked Almond or Hazelnut Omelet. Substitute almond or hazelnut flour (or grind some almonds or hazelnuts in a spice grinder until finely chopped but not a paste) for the regular flour and add 1/4 cup chopped almonds or hazelnuts. Mix the flour and chopped nuts with the eggs; proceed with the recipe.

Baked Sweet Omelet with Dried Fruit. Use any chopped dried fruit: Add 3 tablespoons or so chopped dried fruit and about 2 tablespoons sesame seeds, if you like. Mix the dried fruit and sesame seeds with the egg mixture; proceed with the recipe.

Baked Cherry Omelet. Raspberries, blueberries, halved apricots, and slices of peach or nectarine work nicely too: Add 1/2 cup pitted cherries (frozen and defrosted are okay), substitute creme frache or sour cream for milk or cream, and add a pinch of ground cinnamon if you like. Mix the cherries and creme frache with the egg mixture; proceed with the recipe.

Eggs, Not Necessarily for Breakfast

You might call these savory egg dishes, but what’s more savory than a fried egg? What these have in common is a certain level of, for want of a better term, nonbreakfastness. You can, of course, eat anything for breakfast (including cold leftover pizza, as I’m sure you know); but these are somewhat more substantial dishes, suitable for family dinners and company.