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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We love this omelette with toasted English muffins and jam. Found it on a My Great Recipes card tucked in a book I bought at a thrift store. The card says for 2 servings, use half the ingredients, use an 8-inch pan and bake for 15 minutes; for 8, double the ingredients and bake in two pans. Ingredients:
6 eggs |
2/3 cup milk |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 1/2 cups shredded cheddar cheese |
1 green onion, thinly sliced |
3 slices bacon, cooked & crumbled |
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon parmesan cheese |
Directions:
1. Heat oven to 400.
2. Whisk eggs in bowl until smooth.
3. Whisk in milk.
4. Stir in seasonings, cheese, onion and bacon.
5. Melt butter in a 9 oven-proof frying pan or omelette pan.
6. Pour egg mixture into pan.
7. Sprinkle with Parmesan cheese.
8. Bake at 400 for 20 minutes or until set and golden.
9. Garnish with additional bacon if desired.
10. Serve immediately.
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