Cheddar Tomato Oven Omelette

READY IN: 1hr
Recipe by Lenny Leonard

This is something my mother makes for Christmas brunch every year. Everyone loves it, even the kids. I made her give me the recipe so that I could have it more than once a year. Cooking time may vary a bit.

Top Review by Kelbertuna

I have to admit, I was skeptical at first. I have never done eggs in the oven before... I will never do them on the stove again. I made this 2 days in a row. It's so easy & SO good. I made a few additions that you MUST try. Instead of bacon I cooked up our local grocery stores fresh poultry breakfast sausage. Veggies I added were frozen asparagus, sweet peppers, onion, fresh mushrooms & jalapeno. As well as the cheddar, I had some goat cheese & added that.... OMG. WINNER!! It made it so creamy. YUM. Take my advice. This is a delicious & hearty breakfast.

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Cook bacon until crisp, reserve 1 tablespoon of drippings.
  3. Saute onions in drippings.
  4. Add tomatoes.
  5. Sprinkle on flour and salt, toss lightly to coat.
  6. Beat together eggs and milk.
  7. Add vegetable mixture, 1 cup cheddar and chopped bacon.
  8. Mix together.
  9. Pour into a greased 8 x 8 x 2 (2 quart) pan.
  10. Bake uncovered for 40-45 minutes.
  11. Remove from oven and sprinkle on remaining 1/4 cup cheese.
  12. Let stand 5 minutes so cheese melts.

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