Lynn demonstrates how to make a great breakfast, brunch, lunch or dinner omelet, Easy Oven Western Omelet. You can change this up with different vegetables, meats, etc. to make it your own. From Parade Magazine.
|Green onions||4 , thinly sliced|
|Red bell pepper||1/4 Cup (4 tbs) , diced|
|Orange bell pepper||1/4 Cup (4 tbs) , diced|
|Half and half||1 Cup (16 tbs)|
|Sour cream||3 Tablespoon|
|Seasoned salt||1/2 Teaspoon|
|Black pepper||1/4 Teaspoon|
|Cooked ham||8 Ounce , cubed or diced|
|Shredded monterey jack cheese||2 Cup (32 tbs)|
Preheat oven to 350F.
Grease a baking dish with cooking spray and set aside.
Melt butter in a small saucepan and sauté green onion and bell pepper in it.
Season with salt and black pepper.
Saute for 2 minutes or until softened.
In a blender, blend together eggs, half and half, sour cream, salt, black pepper and nutmeg.
Pour half of the egg mixture into prepared baking dish and sprinkle cooked vegetable mixture and ham over top.
Top with 1 cup of cheese and pour remaining egg mixture over it.
Pop into oven and bake for 40 minutes. Sprinkle remaining cheese and bake for another 5-10 minutes.
Once done, allow to rest for 5 minutes.
Serve and enjoy!