Baked Sweet Omelet

From Mark Bittman's "How to Cook Everything Vegetarian." About this recipe he says, "The sweet omlet isn't something we see often, but really does make sense in the way pancakes, crepes, and other desserty breakfasts do. Plus, think of all the egg-based desserts, like custards and flans. Serve hot or at room temperature, sprinkled with confectioner's sugar and a selection of marmalade, jam, jelly or Macerated Fruit and whipped cream, creme fraiche, or yogurt."