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Prep 10min
Total35min
Servings6
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Ingredients
1
tablespoon butter
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)
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Steps
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.
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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.
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