Oven Omelet with Spinach and Ham
Ingredients
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nonstick cooking spray
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⅓ cup baby spinach
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2 ham slices
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6 large eggs
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¼ cup whole milk
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¼ teaspoon salt
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⅛ teaspoon black pepper
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the rack in the middle position, preheat the June Oven to 375°F on the Roast setting using the button below.
June Oven
Grease and line the June Pan
Coat the June Pan with nonstick cooking spray. Press a sheet of parchment over the June Pan so the bottom and sides are covered. It’s okay if there is an overhang. If desired, spray the parchment to prevent the egg from sticking.
nonstick cooking spray
June Pan
parchment paper
Chop the spinach and ham
Coarsely chop the spinach. Dice the ham into bite-sized pieces. You should have about ¼ cup of ham.
⅓ cup baby spinach
2 ham slices
chopping board
knife
measuring cups
Beat the eggs
Crack the eggs into a large bowl. Add the milk or water. Whisk until fully combined.
6 large eggs
¼ cup whole milk
large bowl
liquid measuring cup
whisk
Season the eggs
Add the chopped spinach and ham to the eggs. Sprinkle the salt and pepper in the bowl and stir to combine.
¼ teaspoon salt
⅛ teaspoon black pepper
spatula
measuring spoons
Pour the omelet
Pour the mixture in the parchment-lined June Pan.
Bake the omelet
Place the June Pan on the middle shelf of the June Oven. Bake the omelet for 6 minutes, until the egg is set. June will notify you when the omelet is ready. If desired, follow directions on your June Oven to continue cooking.
Sprinkle with cheese
Remove the omelet from the June Oven and sprinkle the cheese evenly over the top.
¼ cup grated cheddar cheese
Roll the omelet
Working from the short side of the June Pan, lift one edge of the parchment up. Using a spatula, carefully loosen the omelet from the parchment paper. Roll the omelet into a tight cylinder, jelly roll-style, using the spatula and the parchment to help loosen and roll the omelet as you go.
Cut in half
Cut the rolled omelet in half crosswise.
Sprinkle with chives and serve
Sprinkle the omelets with the chopped chives, and serve immediately.
1 teaspoon chopped chives