Baked Vegetable Omelette
This is a very fresh-tasting, filling omelette (probably better called a casserole). I used garden-fresh broccoli and I opted to use red bell pepper instead of tomato. The other change I made was to reduce the amount of cheese significantly. If you use half the amount of cheese listed, it's still very satisfying. In the future, I'd probably omit the flour and add one more egg to get what I consider a perfect consistency for this kind of dish. All in all, I was very happy with this breakfast. (This recipe was submitted in 2002. It was tested and photographed in June 2014.)
- 1 and 1/3 cups shredded Monterey Jack cheese
2 cups chopped broccoli or 1 package (10 ounces) frozen chopped broccoli - thawed and drained
3 medium tomatoes - coarsely chopped (2 cups)
2 and 2/3 cups shredded Cheddar cheese
1 and 1/3 cups milk
1/3 cup all-purpose flour
1/2 teaspoon salt
How To Make A Baked Vegetable Omelette
Heat oven to 350 degrees F.
Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in square baking dish - 8 x 8 x (at least) 2 inches - that's been greased with butter or cooking spray.
Beat milk, flour, salt and eggs until smooth; pour over cheese.
Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting and serving.
The Baked Vegetable Omelette shown here took exactly 43 minutes to bake.
If you decide to use flour, I recommend beating it into the eggs first and then incorporating the milk to prevent lumps.
A cheesy omelet casserole of sorts. Try adding equal amounts of other chopped vegetables in place of the tomatoes.
Mr Breakfast would like to thank manduboyi for this recipe.
Recipe number 415. Submitted 9/13/2002.