Cheesy Baked Supper Omelet

 

1

tablespoon butter or margarine

1/2

cup chopped red or green bell pepper (1 small)

1/4

cup chopped onion (1/2 medium)

12

eggs

1

container (8 oz) sour cream

1/2

teaspoon salt

1/8

teaspoon pepper

1 1/2

cups shredded Cheddar-Monterey Jack cheese blend (6 oz)

• 1 Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender.
• 2 In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish.
• 3 Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.