Although it's easy, the omelet looks like you fussed. Sometimes I toss in mushrooms and cheddar cheese for a different flavor. —Laurel Roberts, Vancouver, Washington
- 8 bacon strips, diced
- 4 green onions, sliced
- 8 large eggs
- 1 cup 2% milk
- 1/2 teaspoon seasoned salt
- 2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onions in drippings until tender; set aside.
- In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish.
Bake, uncovered, 35-40 minutes or until set. Sprinkle with remaining cheese.
Freeze option: Freeze unbaked omelet until firm; cover with foil. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. Sprinkle with 1/2 cup cheese. Yield: 6 servings.
Originally published as Jack Cheese Oven Omelet in Country Woman Christmas Annual 1999, p13
Enjoy this recipe with a sparkling wine.
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