Oven Omelet

(Betty’s recipe, light and fluffy)
Photo by Janice S.
Adapted from preparedpantry.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from preparedpantry.com

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: