Baked Cheese Omelet With Toppings |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From a pamphlet - Betty Crocker Holiday #123 November 1996. Ingredients:
9 eggs |
1/2 cup milk |
1/2 cup sour cream |
1 tablespoon dijon mustard |
1/2 teaspoon garlic salt |
1/4 teaspoon red pepper sauce |
1 cup shredded monterey jack cheese (4 ounces) |
sour cream, if desired |
chopped fresh tomato, if desired |
chopped green onion, if desired |
Directions:
1. Heat oven to 325ºF.
2. Grease rectangular baking dish, 11x7x1 1/2-inches, or square baking dish, 8x8x2-inches.
3. Beat eggs, milk, 1/2 cup sour cream, the mustard, garlic salt and pepper sauce in medium bowl.
4. Stir in cheese.
5. Pour into baking dish.
6. Bake uncovered 40 to 45 minutes or until omelet is set and top is golden brown.
7. Top each serving with sour cream, tomatoes, and green onions.
8. Baked Ham and Cheese Omelet:.
9. Stir 1/2 cup finely chopped ham into egg mixture.
10. Do-Ahead Tip:.
11. After pouring egg mixture into baking dish, cover and refrigerate up to 24 hours.
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