Oven Omelette

1.Preheat your oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13 inch) baking dish or a 20 cm (8 inch) round cast iron skillet with 1 teaspoon of butter.

2.In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes until softened. Add the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and set aside.

3.In a large bowl, whisk the eggs vigorously until they are pale yellow and slightly frothy. Whisk in the milk or cream, salt, pepper, and nutmeg (if using).

4.Stir 3/4 cup of the shredded cheese and the sautéed vegetables into the egg mixture. Ensure the ingredients are evenly distributed.

5.Pour the entire egg mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheese evenly over the top.

6.Bake for 25 to 30 minutes, or until the omelette is puffed, golden brown around the edges, and set in the center. A knife inserted near the center should come out clean.

7.Remove the omelette from the oven and let it rest for 5 minutes before slicing and serving. Serve warm, garnished with fresh herbs if desired.