This is a favorite weekend dish at our house. The recipe is flexible, have fun with it and change out the cheese, vegetables and or meat (if using) and make it your very own. Leftovers get packed up for lunch. Serves 4-6
6 eggs
3 tbsp milk or cream
1/4 cup spinach-chopped
1 green onion-chopped
pinch of salt
pinch of pepper
crumbled cooked bacon (optional)
Whisk the above ingredients in a bowl and then fold in the cheese.
1/2 cup grated cheddar cheese
Pour mixture into a greased 8″ or 9″ pie plate and bake in a preheated, 350° oven for 20-30 minutes. Cover with foil the last 10-12 minutes so the omelette doesn’t get brown on top. See photos of this process below.
3 Comments on Baked Omelette
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Rachel Keene
October 27, 2014 at 7:56 am (9 years ago)I note that you used Avocodo Oil to grease your omlette dish. I have never tried Avocodo Oil. Do you use it across the board in place of vegetable or canola oils? Are there types of dishes you would not use it on?
Sandra
October 27, 2014 at 6:30 pm (9 years ago)Great question Rachel. My preference is to use a more natural less processed oil whenever possible. Avocado oil is a high heat (too 500°) oil so it is a good alternative to vegetable or canola when cooking certain dishes. Depending on the recipe and temperature, other oils I use are coconut, olive, extra virgin olive, grape seed, nut oils, and sunflower oil.
Rachel Keene
October 27, 2014 at 7:48 am (9 years ago)This looks great! (Bacon makes everything taste better. 😉 I am going to give it a try soon.