A convenient breakfast for the holidays when you’ve got the eggnog and you don’t want to make breakfast tomorrow.
Mix up 1/3 cup rolled or old-fashioned oats, some fruit or nuts (I used slivered almonds, pecans, and coconut), a pinch of salt, 1/4 cup eggnog, and 1/3 cup milk, sprinkle cinnamon on top, and let it sit in the fridge overnight. The next morning all the liquid will be absorbed and the oats will be soft and sweet from the eggnog, so no sugar needs to be added.
If you don’t have eggnog, you can use other dairy such as milk, kefir, or yogurt. You can also mix in wheat germ, chia seeds, and other healthy fillers.
I’m not sure if it can be called an actual souffle, but it puffed up like one.
I scrambled two eggs with half-and-half, green chili flakes, Trader Joe’s Every Day Seasoning, and cheddar cheese, and baked it for 15 minutes at 400 degrees in a small Lodge cast iron melting pot. I got a nicely browned puffy omelet with a crispy crust on the bottom. The green chili flakes were the best part. I’ll be making more of these.
It takes ten minutes to bake bacon at 400 degrees F. The same time to bake a nice omelet in a cast-iron skillet along with it.
All it takes to make a pan-baked omelet is some eggs, some butter, and some seasoning. The amounts and proportions don’t really matter. Experiment. Don’t use milk or cream. All it does is make the eggs bland.
For this one I used three large eggs, a tablespoon of soft butter, a handful of shredded mozzarella, and Trader Joe’s South African Smoke Seasoning Blend. Mixed it together like a scramble, poured it into an oiled Lodge skillet, and set it next to the bacon. When done, loosen with a spatula and slide it onto the plate.
This was a firm omelet about as done as a regular fried egg. For softer moister omelets, or fewer eggs, the bake time or temperature should be lower. The larger the pan, the thinner the omelet will be, so the time or temperature should be lowered accordingly.