Baked Cheese Omelet With Toppings

Submitted by lazyme

"From a pamphlet - Betty Crocker Holiday #123 November 1996."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 6

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.

Reviews

[Dienia B.]

This dish is amazing we loved it so easy

 

[NorthwestGal]

Thi was a fabulous baked omelet. The mix of the sour cream and Monterey Jack cheese made it so creamy, and the Dijon mustard added such a nice tangy tone to the egg base. We loved it! I served it with buttered toast and topped with a bit of sour cream and chopped green onion. I didn't have any fresh tomatoes, or I would have added a bit of chopped tomato on top, too. Thanks, lazyme!