Puffy Baked Omelet with Bologna

10-15m
Prep Time
25-40m
Cook Time
35m
Ready In


"This is a classic favorite of mine. Very Old School. My Mom would often add hot dogs or small bologna pieces to scrambled eggs. But many Sundays during the summer at our lake house, Mom would make her famous 'Puffy Omelet.' Not that is was much different than scrambled eggs; but it always looked special. There was always a side of fried potatoes, tomato slices, fresh baked biscuits with honey butter, and fruit (usually strawberries during the summer). It takes a little bit of work, but nothing difficult, and is really good. This recipe is based on 3-4 people; so, if you want to double it, I suggest using 2 pans - as sometimes, it doesn't rise as much just using 1 pan."

Original is 3-4 servings

Nutritional

  • Serving Size: 1 (235.9 g)
  • Calories 364.6
  • Total Fat - 22.1 g
  • Saturated Fat - 10 g
  • Cholesterol - 455.1 mg
  • Sodium - 838.2 mg
  • Total Carbohydrate - 7.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 0.7 g
  • Protein - 32.4 g
  • Calcium - 299 mg
  • Iron - 3.7 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

NOTE: You will need a heavy duty oven proof pan for this. Cast Iron is my pan or choice, but you need it to go from stove top to oven. And you want something heavy duty.

Step 2

Bologna ... I like to cut the bologna in rounds and then dice in quarters. They are quick cooking this way, and work very well in the omelet. Cook, (saute) the bologna in 1 teaspoon of the bacon fat or butter until golden brown. With the bologna cut so small, they cook very quickly, so keep an eye of them, and stir often. Once they are done, transfer to a plate lined with a paper towel to drain. Save the drippings.

Step 3

Note: Originally, when my Grandma and Mom made this, bacon fat was always used; and it does offer fantastic flavor. So, if you want, go ahead; but using butter will work just fine.

Step 4

Eggs ... You will need 2 bowls. 1 - Separate the eggs - yolks in one, whites in the other. Then using a whisk or I prefer a hand or stand mixer, blend the egg yolks, milk, salt, pepper and baking soda until they are creamy and are a light pale yellow color. 2 - Blend the egg whites with the cream of tarter, until soft peaks form. NOT stiff peaks like meringue, but soft and firm.

Step 5

Add the bologna, which has drained, and cooled to the egg yolks and mix to combine. Then add the egg whites which you just mixed, and lightly fold in to combine. DO NOT stir. Fold in gently so you don't break up the 'fluffy' texture the egg whites add.

Step 6

Stove Top ... As you are preparing the eggs, preheat the pan. Add the pan you cooked the bologna in back to the stove top on medium low heat heat. Add the remaining butter or bacon fat and let it heat up. Once you have finished the egg mixture, add to the heated pan and cook 4-5 minutes, occasionally stirring; pulling away from the sides and off the bottom. At this point they shouldn't be set, they should just be heating up. As the eggs begin to lightly set - you want to remove it from the stove top and transfer to the oven. This will take 4-5 minutes on medium low heat. Don't cook on too high of heat or try to rush this.

Step 7

Bake ... Transfer to a 350 degree oven on the middle shelf and cook 25-40 minutes, until puffy and golden brown (30 minutes is about the average time). You just need to check to see when the eggs are set. Just like a cake, stick a knife in the center and when it comes out clean, they are done. Unfortunately, different ovens and different pans can really alter the cooking times. The eggs will be set and golden brown on top; and of course puffy. My oven takes right about 30 minutes; but in my previous home, they could take as long as 40 minutes. So, just take a look after 20-25 minutes and check to see how they are doing. You should be able to get a good idea how much longer they will take.

Step 8

Serve ... Mom always served hers right out of the pan. Family Style. Also, it was just scooped out not sliced, but that is up to you. And for a garnish - finely fresh grated sharp cheddar was what we had, but I am sure you could really use any of your favorites. But she let each person put a little on their own eggs. I like to add some chives, but I am not sure that Grandma or Mom would NOT have approved, but I like the flavor. Homemade biscuits with honey butter, tomato slices, usually fried potatoes, and fresh fruit were always the sides for us. ENJOY!

Tips


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