Good, basic, simple recipe, just extremely vulnerable to user error which can easily affect the outcome for a less than perfect result. Mine was tasty enough, certainly edible, but I over baked it. So, here are some suggestions to learn from my “I should have known better” mistakes. I think the 400 degree baking temperature was high to begin with. I’d play it safe and go lower, 350-375 degrees. I used a Le Creuset cast iron skillet, which conducts and retains heat so much better than other cookware, so another reason to lower the baking temperature and/or reduce the baking time. Finally, be mindful of the size pan you use and how thick the egg mixture is in the pan, and adjust the baking time to take that into account. A thinner omelet will not take as long to bake as a thicker one. In my case this morning, I made all the above mistakes and one more – not checking on the omelet now and then while it was in the oven.
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Good, basic, simple recipe, just extremely vulnerable to user error which can easily affect...