Tuesday, May 31, 2016

No flipping required!

I'm always interested in recipes that are easy to prep and even easier to cook when it's time to cook them.  This oven baked omelet was easier than I could have hoped.  Basically chop up your ingredients, stir them all together and refrigerate until you are ready to cook.
This was for Mother's Day brunch so I wanted something easy on me too.  (I'm a mom too!)  This was easy enough to use the timer on our oven and get this one cooked until the middle didn't jiggle anymore.  (Non-jiggle is the technical term for when the gets are set. )
I made a Denver Omelet but surely you could customize this in anyway you like your eggs or your omelets.
What else is there to say on this… not really that much.  So… yeah… enjoy.
Hi Mom!  Hi Barb!  Hi 3 Aunt Joyces! Hey hey Janey!  Hi Jean!

Baked Western Omelet
8 eggs (or use 4 eggs and 6 egg whites)
1 cup milk
½ teaspoon seasoned salt
8 ounces diced cooked ham
½ cup shredded cheddar cheese
½ cup finely chopped onion
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
Fresh chives, for garnish (optional)

1.Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers.
2.Pour egg mixture into a greased 8-inch-square baking dish.
3.Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
4.Cut into squares and garnish with chives, if desired.

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