Friday, April 15, 2011

Baked Egg Omelet

We had these for breakfast this morning with country potatoes and toast.  They didn't take long to make and I didn't have to tend to them while they were cooking. We loved them! 

Baked Egg Omelet
serves 2
butter or cooking oil spray (to grease baking dish)
2 tablespoons milk or cream
1 tablespoon all purpose flour
6 large eggs
4 to 6 thin slices lunchmeat ham
1/4 cup or more cheese (you favorite), shredded
salt and pepper to taste

Preheat oven to 350 degrees F.
In a small bowl, whisk together flour and milk until well blended.  Add eggs, salt and pepper to taste and whisk. Pour into a greased casserole or baking dish. Spinkle ham and then cheese on top.

I used a 9 X 12 inch baking dish because I wanted the omelet to be thin enough to cook through before it browned too much. Thicker omelets, take more time to cook and tend to brown on the bottom before they set.  I just don't care for brown on my eggs, but if this doesn't bother you, make yours thicker. Bake for 6 to 8 minutes, depending on your oven. If eggs are not set in this amount of time, continure to cook until they are no longer runny. When eggs are ready, allow to cool slightly. Divide eggs in two and starting at an end, fold into a triangle and plate.