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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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An omelet with color and zing! A wonderful omelet than can be made ahead and reheated. It is best to wrap pieces individual for storing. Great Sunday morning brunch item or a quick main dish Ingredients:
8 eggs |
1/2 cup heavy cream |
4 plum tomatoes, chunked |
8 -10 white mushrooms, sliced |
1/2 large white onion, sliced |
2 -3 tablespoons butter |
1 lb thick slice bacon |
1 cup cheddar cheese, chunked |
cajun spices, to taste |
marsala (optional) |
geronimo chunky garden style hot salsa |
Directions:
1. Preheat oven to 400°F.
2. Sauté onions and mushrooms in butter and season with Cajun spice to taste. Deglaze sauté pan with a small amount of Marsala (optional).
3. Microwave bacon until cooked but not hard; tear in to pieces.
4. Whisk eggs and heavy cream-no need to whip.
5. Sauté tomatoes, bacon and cheese into eggs mixture and adjust Cajun spice to taste. Pour mixture into a 10x7x1-inch non-stick baking pan.
6. Place this pan inside a large air bake pan if you have one.
7. This helps prevent the sides and bottom from over baking.
8. Bake at 400°F for 20 to 30 minutes depending on the amounts of the add ins until mixture is set.
9. Serve with warmed salsa.
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