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Oven Omelet


(Betty’s recipe, light and fluffy)

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Rate this recipe 4.5/5 (15 Votes)
Oven Omelet 1 Picture


  • 1/4 cup (1/2 stick) butter
  • 18 eggs
  • 1 cup sour cream
  • 1 cup milk
  • 2 tsp. salt
  • 1/4 cup chopped green onions
  • 1/2 pound crisply cooked, crumbled bacon
  • 1/2 cup diced canned pimiento
  • mushrooms


Adapted from


Step 1

Preheat oven to 325 °F. Place butter in 13 x 9 inch baking dish and set aside.

In large bowl, combine eggs, sour cream, milk and salt. Beat until blended. Stir in onions, bacon, pimiento and , if desired, mushrooms.

Place baking dish in preheated oven until butter melts, tilting dish to cover bottom. Pour egg mixture into dish.

Bake until eggs are set but still moist, about 35 minutes.

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