Oven-Baked Asian Omelet Recipe

Name: Oven-Baked Asian Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs; 6 large scallions, thinly sliced crosswise; Salt and freshly ground pepper; 1 tablespoon canola oil; 2 ounces smoked ham, finely chopped (1/2 cup); 1/4 pound white mushrooms, thinly sliced; 3 tablespoons soy sauce; 3 ounces snow peas, thinly sliced lengthwise (1 cup); 3 ounces mung bean sprouts (1 cup); 1/4 pound medium shrimpshelled, deveined and halved crosswise; 1 teaspoon rice vinegar; 1/2 teaspoon Asian sesame oil; A few drops of Asian chili oil; 2 tablespoons coarsely chopped cilantro

Servings: persons

8 large eggs
6 large scallions, thinly sliced crosswise
Salt and freshly ground pepper
1 tablespoon canola oil
2 ounces smoked ham, finely chopped (1/2 cup)
1/4 pound white mushrooms, thinly sliced
3 tablespoons soy sauce
3 ounces snow peas, thinly sliced lengthwise (1 cup)
3 ounces mung bean sprouts (1 cup)
1/4 pound medium shrimpshelled, deveined and halved crosswise
1 teaspoon rice vinegar
1/2 teaspoon Asian sesame oil
A few drops of Asian chili oil
2 tablespoons coarsely chopped cilantro

1
Preheat the oven to 425.
2
In a medium bowl, lightly beat the eggs with the scallions.
3
Season with salt and pepper.
4
Heat the oil in a 9-inch nonstick ovenproof skillet.
5
Add the ham and cook over moderately high heat until lightly browned, about 1 minute.
6
Add the mushrooms and cook until softened, about 2 minutes.
7
Add 1 tablespoon of the soy sauce and simmer for 30 seconds.
8
Add the snow peas and cook, stirring, for 30 seconds, then add the bean sprouts and cook, stirring, for 30 seconds.
9
Season with salt and pepper.
10
Push the shrimp into the vegetables and add the eggs, spreading them evenly.
11
Bake the omelet in the oven for about 12 minutes, or until set in the center.
12
Meanwhile, in a small bowl, combine the remaining 2 tablespoons of soy sauce with the rice vinegar, sesame oil and chili oil.
13
Remove the skillet from the oven, slide the omelet onto a serving plate and sprinkle with the cilantro.
14
Cut the omelet into wedges and serve warm or at room temperature with the soy dipping sauce.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 large eggs, 6 large scallions, thinly sliced crosswise, Salt and freshly ground pepper, 1 tablespoon canola oil, and more.

Yes, Oven-Baked Asian Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-Baked Asian Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions