Omelette cooked in oven or pan?

Question

What differences are, besides speed, when cooking omelettes in oven versus in the frying pan?

I have traditionally always used pan but i see now some recipes recommend oven.

score 4 · Accepted Answer · answered Jul 22 '14 at 06:33

Just because the recipe calls it an "omelette" doesn't make it one. An omelette starts and ends its cooking in a pan. If you finish it in the oven, it becomes a frittata. (There are a couple of historic differences, but let's just stick with that.) If the egg mixture both starts and finishes in the oven it would probably be a crust-less quiche.

The benefits of cooking in the oven is the ability to get more even cooking of the eggs to get a more consistent texture throughout.

score 1 · Answer 2 · edited Jul 01 '14 at 19:18

1

I've finished an omelette in the oven from the stove. It's nice b/c you don't have to flip it over and you can get just the right amount of cooking you want. I also find that when an omelette is finished in the oven (that I added a bit of water to) puff up nicer than just on the stove. Don't cook it too much or when you fold it over it will crack.

edited Jul 01 '14 at 19:18

Jolenealaska

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answered Jul 01 '14 at 16:28

Rc1273

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score -1 · Answer 3 · answered Jan 15 '14 at 22:43

Speed, yes, but cooking in the oven will also cook the omelette more consistently all the way through.

Consider pan frying chicken; the outside cooks much faster than the inside. It will also possibly dry out the ingredients more than pan frying, making the finished product less runny.

Omelette cooked in oven or pan?

3 Answers3