Cheesy Baked Supper Omelet

Cheesy Baked Supper Omelet

Get this egg dish for six in the oven far faster than making individual omelets one at a time on the stove.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Add a bit of spice to this recipe with Colby-Monterey Jack cheese with jalapeño peppers instead of the Cheddar-Monterey Jack cheese blend. Garnish with fresh parsley.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 14g,
    • Trans Fat 1/2g),
  • Cholesterol 480mg;
  • Sodium 510mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 4g),
  • Protein 21g;
Percent Daily Value*:
    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;
    • 3 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.