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Oven Omelet with Spinach and Ham

Between overcooked eggs, raw middles, and flipping disasters, omelets can go wrong in a million ways. Use your June Pan and June Oven and you’ll have perfect rolled omelets every time. Consider this recipe a template, swapping filling ingredients with what you have on hand as long as it's already cooked or quick-cooking, like June’s Roasted Asparagus cut into thin slices, crumbled cooked bacon or raw tender herbs.

Prep Time — 10 min
Cook Time — 6 min
Servings — 2
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Ingredients

nonstick cooking spray

⅓ cup baby spinach

2 ham slices

6 large eggs

¼ cup whole milk

¼ teaspoon salt

⅛ teaspoon black pepper

¼ cup grated cheddar cheese

1 teaspoon chopped chives

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Go Premium

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 $4.99 or an annual subscription is $49. Download the app and start cooking today!

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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

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