RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2904
| View Recipe |
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| Recipe Name: |
Baked Omelette |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-11-24
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$0.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9x13 pan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup milk, whole
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Directions:
Preheat the oven to 450 degrees.
Mix eggs, milk, flour, salt and pepper until smooth.
Pour half of the egg mixture into a greased 9x13-inch pan.
Place cheese on top of egg (you can also add any other filling that you want). Pour the rest of the egg mixture over the filling.
Bake for 15-20 minutes or until eggs begin to turn golden brown around the edges. Use a knife to loosen the omelet from the pan before slicing.
If you want, sprinkle some additional cheese on top.
Slice and serve.
To save a step, combine most of the cheese with the egg mixture before pouring rather than putting them in the pan separately. |
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| Nutrition per Serving: |
| Calories: |
117 |
Total Carbs: |
7.8 |
Net Carbs: |
7.7 |
| Cholesterol: |
213.9 |
Fat: |
5.9 |
Protein: |
7.69 |
| Fiber: |
0.06 |
Sodium: |
83.00 |
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