Easy Oven Omelet With Cheese
photo by diner524
- Ready In:
- 10 eggs
- 1 cup milk
- 1⁄2 teaspoon seasoning salt
- 1 1⁄2 cups cheddar cheese, shredded
- 1 tablespoon instant minced onion
- Preheat oven to 325 degrees Fahrenheit.
- Spray an 11-1/2 x 7-1/2 x 1-1/2-inch baking dish with cooking spray.
- If halving recipe, use an 8x8x2-inch pan.
- Beat eggs. Add milk,seasoned salt, and instant minced onion; mix well.
- Stir in shredded cheese.
- Pour into baking dish.
- Bake, uncovered, until eggs are set and top is golden brown, about 40 to 45 minutes.
- Cut into squares and serve.
Questions & Replies
Got a question? Share it with the community!
I woke this morning around 5 a.m. (couldn't sleep). I whipped a 1/2 batch of this together and used an 8x8 Pyrex baking dish. Hubby wasn't awake, so I placed it into the fridge and went back to bed. I finally drug myself out of bed around 8 a.m. and gave it a quick mix and popped it in the oven. It was done in approx 38 minutes (I guess because it was a smaller dish). What a lovely and easy breakfast dish to make. I'd bet that you could actually whip this up the night before, then mix well the next morning to have readily available. Thanks for sharing this recipe. (Made for your win in Week 6 Football tag)
Great quick and tasty omelet!! I must admit, I wanted to sub fresh minced onion, but then that defeats the ease of the recipe, so I made it as written. Was worried that the dried minced onion would be still crunchy with only cooking a short time in an omelet, but no worries, it was soft and the flavors were great. I served this with sourdough toast and some orange slices for a wonderful lunch!! Congrats again on your win in the football pool!!!
see 3 more reviews
RECIPE SUBMITTED BY
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!