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Just because the recipe calls it an "omelette" doesn't make it one. An omelette starts and ends its cooking in a pan. If you finish it in the oven, it becomes a frittata. (There are a couple of historic differences, but let's just stick with that.) If the egg mixture both starts and finishes in the oven it would probably be a crust-less quiche. The benefits ...


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I've finished an omelette in the oven from the stove. It's nice b/c you don't have to flip it over and you can get just the right amount of cooking you want. I also find that when an omelette is finished in the oven (that I added a bit of water to) puff up nicer than just on the stove. Don't cook it too much or when you fold it over it will crack.



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