Giant omelet with 4 flavors on the griddle
Here's a brilliant idea to simplify mealtimes: a giant omelet cooked on a sheet pan and available in four delicious variations! Perfect for feeding the whole family, this recipe starts with a simple base of Quebec eggs, milk, and shredded mozzarella. Then, all you have to do is jazz it up!
Ingredients
- 12 eggs
- 125 ml (1/2 cup) of milk
- 250 ml (1 cup) of grated mozzarella
- Salt and pepper to taste
For the ham and pepper flavor:
- 80 ml (1/3 cup) diced ham
- 60 ml (1/4 cup) diced roasted red peppers
For the spinach and mushroom flavor:
- 125 ml (1/2 cup) of chopped baby spinach
- 3 or 4 sliced white mushrooms
For the broccoli and cheddar flavor:
- 80 ml (1/3 cup) of broccoli cut into small florets
- 60 ml (1/4 cup) of grated sharp cheddar cheese
For the tomato and basil flavor:
- 8 cherry tomatoes, halved
- 15 ml (1 tbsp) of chopped fresh basil or 5 ml (1 tsp) of dried basil
Steps
- Preheat the oven to 190°C (375°F).
- In a large bowl, whisk the eggs with the milk and mozzarella. Season with salt and pepper.
- Lightly grease a 33 cm x 23 cm (13 in x 9 in) baking sheet, then line it with parchment paper. Transfer the mixture onto the baking sheet.
- Distribute the toppings of each flavor separately on the baking sheet.
- Bake for 18 to 20 minutes, until the omelet is set and lightly browned. Remove from the oven and let cool slightly before cutting into rectangles.
- Serve as is or in a toasted English muffin for a convenient sandwich on the go.
