Baked Denver Omelet

"This sounds wonderful (have not tried it yet). From "The Prepared Pantry" website."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by diner524 photo by diner524
Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • In a medium bowl, whisk together the eggs, milk, salt and pepper.
  • Place a nonstick or lightly greased baking sheet on an oven rack place at 2/3 of the oven's height. Pour egg mixture into pan. Bake 10 or 15 minutes or until the eggs are set but glossy.
  • While the eggs are baking, saute the mushrooms, onion, and pepper together.
  • Remove the baked omelet from the oven. Cut omelet into four squares. Place a square on each of four plates.
  • Spoon 1/4 of the vegetable filling over each square. Sprinkle each with 1/4 cup of the shredded cheese.
  • Fold each omelet square in half to form either a rectangle or a triangle. If desired, garnish with a bit more cheese and some parsley.
  • NOTE: For vegetarians, omit ham or replace with veggie ham or sausage.

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Reviews

  1. love this as a "shortcut" for omelets for a large crowd!! tastes great!
     
  2. This is a great way to make an omelet -- worked perfectly. Made as directed and didn't leave out anything except that I scaled the recipe back for two. Will definitely make this omelet again -- loved the oven method. Made for Spring PAC, 2014.
     
  3. I really loved this method for making omelets!!! It cooks the eggs evenly on both sides. I scaled this back to serve one and used my small skillet, which I first cooked the veggies, then put them aside and added the egg mixture. I omitted the mushrooms and tomatoes for our tastes and what I had on hand. Will definitely continue to use this method for all our omelets. Thanks for sharing the recipe. Made for Spring PAC 2014.
     
  4. I loved the idea of being able to have everyone personalise their omelet. We cooked up the fillings seperately, some of us had no mushroom, some no onion, some no tomato. I am ALWAYS going to make omelets this way from now on!<br/>It was much quicker than the timing on the recipe indicated though!
     
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