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I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish.—Ellen Bower, Taneytown, Maryland
This recipe is:
Quick
Nutritional Facts 1 piece equals 235 calories, 16 g fat (8 g saturated fat), 326 mg cholesterol, 506 mg sodium, 4 g carbohydrate, trace fiber, 17 g protein.
Originally published as Oven Denver Omelet in Taste of Home October/November 1998, p9
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Feb. 05, 2011 by agnes24
This was great. I substituted milk, red pepper and green onion because that's what I had on hand. I will make this again.
Reviewed on Aug. 27, 2009 by lisalc98
I also substituted milk for the half-and-half and I also used bacon instead of sausage. Great recipe!
Reviewed on Jan. 06, 2009 by jojo54
This is good,used 4 eggs and the equivalant of 4 of egg beaters. Added some mushrooms & a tad of hot sauce. Also used fat free coffee creamer-works well.
Reviewed on Jan. 05, 2009 by bear19
This is an excellent recipe, my family loved it. I did the same thing, substituted milk for half-and-half cream.
Reviewed on Aug. 23, 2008 by saw-whet
This is a good recipe. I substituted milk for the half-and-half cream and it turned out well. My casserole took 45 minutes in the oven to be done.
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