"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Oven Omelet Brunch, by Cheri Nowicki, is from Sharing Cheri's Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
¼ cup Butter 1 ½ Dozen Eggs 1 Cup Sour Cream 1 Cup Milk 2 tsp. Salt ¼ Cup Green Onion Canadian Bacon
Preheat oven to 325º. Melt butter in 13x9x2 pan. Beat eggs, sour cream, milk, and salt until blended. Stir in onion. Pour into dish. Bake until eggs are set but still moist about 35 minutes. Cut into 12 squares.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.