Posted 20 January 2013 - 05:32 PM
Posted 21 January 2013 - 10:02 PM
What I'd try is this. Beat the eggs with whatever ingredients you like (for me, that would be a little milk, salt and pepper) and pour into a nonstick pan (ceramic, i.e., non-PTFE will work). Cover, place in a slow oven (say, 250ºF) and cook until mostly set. (Can't be sure of the time, as I start with the bain marie, but at a guess half an hour.) Add filling, fold, cover again and bake another ten minutes to heat through. I'm not certain this will work, but it's where I'd start.
I should mention that I always lightly oil the baking dish (very lightly), so that may be essential (though I think not). If so, it's a tiny amount, nothing like one uses for a conventional sauteed omelet.
Edited by pbear, 21 January 2013 - 10:07 PM.