Fluffy Oven-Baked Milk Omelet (Grandma-Style)
The tastiest, simple, best everyday breakfast! A fluffy oven-baked milk omelet, like in a kindergarten cafeteria, is a very tasty dish - ideal for both children and adults. Made from basic ingredients found in any kitchen, even a beginner can cook it. Add vegetables or enjoy it as is.
Updated : 12 January, 2026
Easy
About 20 min.
Ingredients
4
Eggs
200 milliliters
Milk
1 tablespoon
Butter
1 teaspoon
Vegetable oil
0.25 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a fluffy oven omelet? Prepare the ingredients. It’s best to use room-temperature milk and eggs, because salt dissolves poorly in a cold mixture. Instead of two kinds of fat, you can use only butter to grease the pan and finish the omelet.
Step 2
Crack the room-temperature eggs into a bowl and add salt.
Step 3
Pour in the room-temperature milk.
Step 4
Lightly whisk until just combined. Don’t beat vigorously - especially don’t use a mixer - or the omelet may not rise. Try to stir so as few large bubbles form on the surface as possible. It’s enough for the whites and yolks to combine with the milk.
Step 5
Grease the bottom and sides of a not-too-large but fairly tall baking dish with vegetable oil, or use butter instead. Keep in mind: the size of the dish directly affects the omelet’s thickness. The smaller the dish and the higher the sides, the fluffier the omelet (and vice versa). Choose the best dish you have.
Step 6
Pour the egg-and-milk mixture into the dish. Don’t fill it to the very top - leave room for the omelet to rise during baking. It rises quite a lot, about one-third.
Step 7
Preheat the oven. Bake for about 30-40 minutes at 170-180°C (338-356°F). Do not open the oven while baking, or the omelet will deflate. A golden crust should form on top. Keep the finished omelet in the cooling (turned-off) oven for another 5 minutes.
Step 8
Remove the omelet and brush the top with butter. To avoid damaging the surface, melt the butter and apply it with a soft silicone brush. When it meets cool air, a properly made omelet will sink slightly - this is normal. But if it becomes very thin like a pancake, the method was broken at some stage. Cut into pieces and serve. Enjoy!
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