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Cheesy Baked Supper Omelet

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Cheesy Baked Supper Omelet
  • Prep 10 min
  • Total 35 min
  • Servings 6
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Get this egg dish for six in the oven far faster than making individual omelets one at a time on the stove.
Feb 27, 2013

Ingredients

  • 1 tbsp (15 mL) butter or margarine
  • 1/2 cup (125 mL) chopped red or green bell pepper (1 small)
  • 1/4 cup (50 mL) chopped onion (1/2 medium)
  • 12 eggs
  • 1 cup (250 mL) sour cream
  • 1/2 tsp (2 mL) salt
  • 1/8 tsp (1 mL) pepper
  • 1 1/2 cups (375 mL) shredded Cheddar-Monterey Jack cheese blend

Steps

  • 1
    Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender.
  • 2
    In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish.
  • 3
    Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.

Expert Tips

  • Tip 1
    Add a bit of spice to this recipe with Colby-Monterey Jack cheese with jalapeño peppers instead of the Cheddar-Monterey Jack cheese blend. Garnish with fresh parsley.

Nutrition Information

360 Calories, 29g Total Fat, 21g Protein, 4g Total Carbs, 4g Sugars

Nutrition Facts

Serving Size: 6 Servings
Calories
360
Total Fat
29g
Saturated Fat
14g
Trans Fat
1/2g
Cholesterol
480mg
Sodium
510mg
Total Carbs
4g
Dietary Fiber
0g
Sugars
4g
Protein
21g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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