"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Easy Oven Omelet Recipe

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This recipe for Easy Oven Omelet, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kaye & Allen McIntyre
Added: Tuesday, March 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter or margarine
18 eggs
1 cup sour cream
1 cup milk
1/2 tsp salt
1/4 tsp dried basil
2 cups shredded cheddar cheese
4 0z can cut mushrooms--drained
2 oz jar diced pimento--drained

Directions:
Directions:
Melt the butter in the bottom of a 9x13 baking dish. tilt to coat the bottom of the baking dish. Beat the eggs,sour cream, milk, salt, basil in a lge bowl. Stir in the cheese mushrooms, and pimento. Pour into baking dish. Bake uncovered at 325 until set (45 to 60 min.) Garnish with cheese or sliced onions. May spread salsa on top. Do not refrigerate more than 24 hrs.

Number Of Servings:
Number Of Servings:
8--10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is a wonderful brunch idea. I have also used cut up bread pieces in the serving dish with cut up ham pieces and broccoli florets. And then pour over the same ingredients as above over the bread,ham, and broccoli, covered with saran wrap, put in the frig over night and bake in the morning, 350 is better for this variation. Also a great dish served with a fruit and a roll.

 

 

 

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