Overnight Cheddar Omelet with Fines Herbs
This makes a great weekend breakfast for two. I love anything that I can make ahead and just pop in the oven the next morning. It’s light and fluffy and a breeze to throw together. “Fines herbes”, or fine herbs, are a staple of French cuisine and almost always found in Parisian omelets.
For the Fines Herbs:
½ tablespoon medium chopped fresh Italian parsley
½ tablespoon medium chopped fresh chervil
¾ tablespoon thin sliced fresh chives
½ teaspoon thin slice fresh tarragon
1. Finely chop all herbs and set aside.
For the Omelet:
1 tablespoon unsalted butter, softened, plus extra for greasing the dish
2-3 slices high-quality white sandwich bread (if it's a large loaf, 2 slices will be enough)
3 ounces cheddar cheese, shredded (3/4 cup)
3 large eggs
3/4 cup whole milk
1/4 cup grated onion
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon Tabasco sauce
1 tablespoon finely chopped herbs (save remaining Fine Herbs for garnish)
1. Grease the bottom and sides of a shallow 4 cup baking dish. Spread the remaining butter over one side of each slice of bread, and then cut the bread into 1-inch pieces. Scatter half of the bread evenly into the prepared dish and sprinkle with half of the cheddar. Repeat with the remaining bread and cheddar. Whisk together the eggs, milk, onion, salt, pepper, mustard, fine herbs and Tabasco and pour evenly over the bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 24.
2. When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the dish from the refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.