River Omelets
Our family fell in love with the sacramento river and we.
Recipe Summary River Omelets
A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.Ingredients | Quince Chutney River Cottage10 eggs⅓ cup milk½ teaspoon salt4 dashes hot pepper sauce, or to taste½ pound bacon - cooked, and chopped into bite-size pieces1 (4 ounce) can black olives, drained2 roma (plum) tomatoes, chopped¼ cup green onions, chopped⅓ cup mushrooms, sliced¾ cup Colby-Monterey Jack cheese, shreddedDirectionsPreheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.Info | Quince Chutney River Cottageprep: 10 mins cook: 45 mins total: 55 mins Servings: 6 Yield: 6 servings
TAG : River OmeletsBreakfast and Brunch, Eggs, Omelet Recipes,
