Cheesy Baked Supper Omelet

Get this egg dish for six in the oven far faster than making individual omelets one at a time on the stove. ...MORE + LESS -

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

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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.

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.