Enjoy this easy omelet recipe for a filling brunch - oven baked and ready in just about an hour!
cup butter or margarine
cup sour cream
medium green onions, chopped (1/4 cup)
Chopped fresh parsley
Heat oven to 325°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven; tilt dish to coat bottom.
In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended. Stir in onions. Pour into baking dish.
Bake uncovered about 35 minutes or until eggs are set but moist. Sprinkle with parsley.
Maple-Glazed Bacon and Cheddar Brunch Oven Omelet : Cut 1 lb Canadian-style bacon into 24 (1/8-inch) slices. Reassemble slices of bacon on sheet of heavy-duty foil. Pour 1/4 cup maple-flavored syrup over bacon. Wrap and bake with omelet in oven. Sprinkle each serving of the omelet with shredded Cheddar cheese and then the parsley; serve with bacon.
Mediterranean Brunch Oven Omelet: Serve with a mixture of drained artichoke heart quarters or undrained marinated artichoke hearts (either warmed if desired), chopped red and orange bell peppers and sliced ripe olives or Kalamata olives. Omit the parsley and garnish with sprigs of fresh oregano.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.