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Cheesy Baked Supper Omelet

 4 Ratings
3 Comments
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 6

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

Ingredients

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)

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
260
% Daily Value
Total Fat
29g
44%
Saturated Fat
14g
72%
Trans Fat
1/2g
Cholesterol
480mg
161%
Sodium
510mg
21%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
4g
4%
Protein
21g
21%
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
8%
8%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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