Friday, January 15, 2010

Twin Oaks Inn Oven Omelet

Another one of my mom's yummy Christmas brunch recipes.

1/4 cup butter
18 large eggs
1 cup sour cream
1 cup milk
2 t salt (optional)
1 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup monterrey jack cheese, shredded
1/2 cup finely chopped green bell peppers
3 green onions, thinly sliced
1-2 cans green chilies (optional)
2 oz pimentos, diced (optional)

Heat butter in 13x9 baking dish at 325 until melted. Tilt dish to coat bottom with melted butter. Beat eggs, sour cream, milk, and salt in mixing bowl until well blended. Stir in cheeses, green onion, pepper, chilies and pimento. Pour into baking dish. Cook uncovered until omelet is set, but still moist--about 40-45 minutes. Cut into squares and garnish with leftover pimento or green pepper.

Tips: After pouring into baking dish, you can cover and refrigerate for no longer than 24 hours.

Serves 12.

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