Dear Lynne,

Sunday brunch is new for me. Instead of doing last minute eggs, can you give me a leg up with a baked egg recipe that I could add cheese and veggies to that I already have on hand ? John in Chicago

Dear John,

Working with a baked egg recipe is a great opportunity to learn a basic cooking formula. I am a great believer in formulas, the idea being that knowing the structure behind the recipe gives you what you need to know to substitute ingredients and improvise to your personal tastes.

Oven omelets and frittatas start with a vegetable sauté you'd happily eat on its own (here you can use nearly whatever cooked vegetable you have), add a custard of eggs, milk and cheeses with lots of character, slip the whole concoction into the oven and you have supper. The shot of lemon is like an exclamation point, it heightens the impact of the omelet. Bake in a 325 to 350ºF oven until the center is barely firm. Let the omelet stand at room temperature for about 10 minutes while the center finishes cooking and flavors meld. You can serve it hot, warm, or at room temperature.

Try this recipe: Supper Oven Omelet with Broccoli, Cheddar and Raisins