While there are no records of when or why we began making this particular dish, it is known that the Dutch enjoy eating omelettes and preparing them with meat and potatoes. At best, we may accept that the Dutch who colonised Surat, where Parsi cuisine was firmly established, were where this dish got included (among other regions of India) and became a part of our "anglicised foods." Surat was just one of many other places the Dutch ruled over in India, leaving influences on their culture and cuisine.
The only record of a dish by this name is by Sehra Albless, who published a cookbook in 1956 called My Favourite Recipes and contributed her version of the dish to the Time and Talents Club Bombay cookbook printed in 1975. She goes on to prepare the omelettes with pieces of chopped ham and asparagus covered with a cheese sauce and garnished with peas, ham, and asparagus tips. There is no mention of baking it to reheat.
Growing up, my family has always prepared this dish with a bit of a kick, layering it with the parsi poro, which we make with finely diced onions, green chillies, coriander leaves, and tomatoes in well-beaten eggs. We then went on to layer it with lightly salted, boiled, fairly small, diced meat, like lamb, goat, or mutton, and shrimp. We add layers of fresh tomatoes and cucumbers, all doused in a cheese sauce, and bake to reheat. The results are quite delicious.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.