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Cheddar Tomato Oven Omelet Recipe

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This recipe for Cheddar Tomato Oven Omelet is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices side bacon chopped
1/4 c (50 ml) sliced green onions
3/4 c (175 ml) seeded diced tomatoes
1 tbsp. (15 ml) flour
1/2 tsp (2 ml) salt
6 eggs
1 c (250 ml) milk
1 1/4 c (300 ml) shredded cheddar, swiss or gouda cheese divided
1 tbsp. (15 ml) grated parmesan cheese
Directions:
Directions:
Cook bacon until crisp. Drain reserving 1 tbsp. (15 ml) drippings and set bacon aside. Saute onions in reserved drippings until tender and add tomatoes to pan. Sprinkle flour and salt over vegetables and toss lightly to coat. Beat together eggs and milk and add vegetable mixture, 1 c (250 ml) of the cheddar cheese and cooked bacon. Pour into shallow greased 2 quart (2 L) baking dish. Sprinkle with parmesan cheese. Bake in 350ºF (180ºC) oven 25 to 30 min. Remove from oven. Sprinkle remaining 1/4 c (50 ml) cheddar cheese over top of omelet. Let stand 5 min.
Number Of Servings:
Number Of Servings:
4 Servings

 

 

 

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