Baked Omelet
A baked omelet filled with your favorite omelet goodies like onions, peppers, tomatoes, and cheese
Servings: 3 to 4 servings
Equipment
- Large Mixing Bowl
Ingredients
- 4 eggs
- 1/2 cup milk* (I used skim but you can use 2% to whole if preferred)
- 1/4 cup sour cream
- 4 slices bacon (cooked and broke into bite size pieces
- 1/2 cup shredded cheese** (I used Mexican and Italian shredded cheese blends but you can use your favorites)
- 3 TBS onion (minced)
- 3 mushrooms (diced)
- 1/2 green pepper (diced)
- 1/2 cup roasted tomatoes*** (chopped coarsely)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350 degrees
- Spray an 8x8 (approximately) oven proof casserole dish with non-stick spray
- In a large bowl or the casserole bowl; add eggs, milk, and sour cream - mix together with a whisk to beat the eggs
- Add the salt and pepper, whisk to incorporate
- Add the rest of the ingredients and fold in gently
- Bake for 45 minutes or until eggs are set
Notes
*(I used skim but you can use 2% to whole if preferred)
**(I used Mexican and Italian shredded cheese blends but you can use your favorites)
***(or 1/4 cup sun dried tomatoes)