Oven Omelet With Avocado Sauce Or Shrimp Mushroom ... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Outstanding is the best thing to describe this omelet. Brunch is underrated, if you ask me, and I think you should just invite your neighbors over and enjoy this one together. Ingredients:
2 cups shredded cheddar cheese |
1-4 ounce can chopped green chilies, drained |
2 cups shredded montery jack cheese |
1-1/4 cups milk |
3 tablespoons all-pupose flour |
1/2 teaspoon salt |
3 large eggs |
1-8 ounce can tomato sauce |
avocado sauce |
1 cup sour cream |
1/2 teaspoon salt |
1 large tomato, diced and drained |
1 avocado, diced |
shrimp-mushroom sauce |
1/2 cup milk |
1 undiluted can cream of mushroom soup |
1 celery stalk, finely chopped, about 1/4 cup |
1 tablespoon finely chopped onion |
1 tablespoons fresh lemon juice |
3 drops hot sauce |
6 ounces shrimp, canned, rinsed and drained |
Directions:
1. For oven omelet:
2. Layer cheddar cheese, chilies, and monterey jack cheese in a greased 8x8x2 baking dish.
3. In a bowl, beat milk, flour, aslt and eggs.
4. Pour into pan over cheese mixture.
5. Cook, uncovered, at 350° for 40 minutes.
6. Let stand 10 minutes before cutting.
7. Serve with sauce of choice over top.
8. Avocado sauce:
9. In a saucepan, heat sour cream and salt.
10. Stir in tomato, gently, and cook 1 minute.
11. Stir in avoacado, carefully not to mush it.
12. Serve over omelet.
13. Shrimp Mushroom sauce:
14. In a saucepan over medium heat, put milk and soup and stir constantly until bubbly.
15. Add celery, onion, lemon juice and hot sauce.
16. Fold in shrimp and heat thoroughly.
17. Serve over omelet.
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