Make-ahead omelette

I love it when I check email and find a recipe I can use, especially when it coincides with my make-ahead lifestyle. When it reminds me of a former favorite that fell out of favor for nutritional reasons, so much the better.

Cook’s Illustrated  sent this recipe for 24-Hour Omelet with Sun-Dried Tomatoes and Mozzarella. Assemble it today, bake it tomrrow for Sunday brunch.

It brings to mind an oven omelette my friends and I made fresh out of school. Every Sunday someone took a turn serving it for brunch and we’d gobble it up as if we’d never had it before. It was — and I’m sure still is — delicious, and why wouldn’t it be? It used butter, milk, sour cream, maple syrup, a pound of Canadian bacon and 18 eggs to serve 12. I’m not 22 anymore and that recipe stays in my files only as an historical artifact.

But this one reflects today. Much of its flavor is from herbs and seasonings, not fat. It can be refrigerated up to 36 hours before baking and uses store-bought bread. Cook’s Illustrated prefers, “the flavor and texture of Pepperidge Farm Hearty White Bread, although any firm white sandwich bread will do.”

I will probably spray the baking dish, not butter it, and use Egg Beaters in place of eggs. I’ll keep the whole milk and mozzarella; I haven’t had good luck with baking part-skim mozzarella. If anyone tries it with that or with lower-fat milk, please let me know how it works. I wouldn’t make all those adjustments; Egg Beaters are mostly whites, which are very drying, and moisture has to come from somewhere.

24-Hour Omelet with Sun-Dried Tomatoes and Mozzarella

3 tablespoons unsalted butter, softened, plus extra for greasing the dish
10 slices high-quality white sandwich bread
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup oil-packed sun-dried tomatoes, drained, patted dry, and chopped coarse
8 large eggs
3 cups whole milk
1 onion, grated
1 teaspoon table salt
1 teaspoon ground black pepper
1 teaspoon dry mustard
1/2 teaspoon Tabasco sauce

Grease bottom and sides of 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Spread remaining 3 tablespoons butter over 1 side of each slice of bread, then cut bread into 1-inch pieces. Scatter half of bread evenly into prepared dish and sprinkle with half of mozzarella, Parmesan, and tomatoes. Repeat with remaining bread, mozzarella, Parmesan, and tomatoes. Whisk together eggs, milk, onion, salt, pepper, mustard, and Tabasco and pour evenly over bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours.
 
Adjust oven rack to middle position and heat oven to 350 degrees. Remove dish from refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.

To Make Ahead — The omelet can be made and held in the refrigerator, wrapped tightly with plastic wrap, for up to 36 hours before baking.

Serves 6 to 8

Related post: Make-ahead French Toast
 

Tagged as: eggs, entertaining