We had a family reunion for 50 relatives from the U.S. and Canada, and it took four pans of this hearty, five-ingredient omelet to feed the crowd. Fresh fruit and an assortment of muffins helped round out our brunch menu.—Betty Abrey, Imperial, Saskatchewan
- 16 eggs
- 2 cups milk
- 2 cups (8 ounces) shredded cheddar cheese
- 3/4 cup cubed fully cooked ham
- 6 green onions, chopped
- Preheat oven to 350°. In a large bowl, whisk eggs and milk. Stir in cheese, ham and onions. Pour into a greased 13x9-in. baking dish.
- Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.
Originally published as Cheddar-Ham Oven Omelet in Taste of Home August/September 2006, p17
Enjoy this recipe with a sparkling wine.
Reviews for Cheddar-Ham Oven Omelet
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review