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October 2007 Issue
Baked Omelets
by Ronda L. Halpin
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I don't know why, but I get lazy about breakfasts. I don't want to fuss much, but I also want a nice, hot breakfast. This is why this month's recipe is perfect for me. A baked omelet is as simple as tossing some "fillings" in a pan, adding an egg mixture and baking it until fluffy and set. You can use the time while it's baking to put together coffee and fruit, read the paper or lay around in bed for a bit longer. It's all up to you.

The ingredients in this omelet are chosen because they blend well and are often on hand at my home. Feel free to mix and match as you see fit. Choose your own favorites or what you have in your pantry and refrigerator. Before you know it, breakfast is ready!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Baked Omelets

  • 1 T. butter
  • 1/3 c. sliced green onions
  • 1 c. chopped ham
  • 1/3 c. diced peppers
  • 12 cherry tomatoes
  • 4 eggs
  • 1/3 c. skim milk
  • Salt and pepper to taste
  • 1 oz. grated cheddar cheese
Preheat the oven to 350 degrees.

In an ovenproof skillet, melt the butter and add the onions, ham and peppers. Sauté lightly until the veggies are crisp tender. Remove from the heat and add the cherry tomatoes.

In a medium bowl, whisk together the eggs, milk and seasonings. Pour the egg mixture into the skillet with the ham and veggies. Transfer to the preheated oven and bake for 15 minutes. Sprinkle the top of the mixture with the cheese and bake an additional 5 minutes before serving.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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