Saturday, January 24, 2009

Baked Bacon and Cheddar Omelet

I love this recipe because its super simple and you can pretty much use any ingredients that you want. Leftover veggies from last night? Throw it in. Want a different combination of cheeses? Add as many different kinds as you want. Want to stay away from the meat? Just do eggs and veggies.

This is a perfect Saturday or Sunday breakfast or brunch recipe that does not require a lot of time spent in the kitchen and won't have you hovering over a hot stove for 30 minutes making pancakes.

  • 2 tbsp olive oil

  • 1/2 cup diced onion

  • 6 pieces cooked bacon, chopped

  • 8 eggs

  • 1/4 cup milk

  • 1 tsp kosher salt

  • 1 tsp. black pepper

  • 1 diced red bell pepper

  • 1 1/2 cups of your favorite cheese (I used sharp cheddar)

  • 1/4 cup chopped parsley

Preheat the oven to 400 degrees F. Spray an 8 by 8-inch baking dish with Pam.

Heat the oil in a skillet over medium heat. Add the onion and cook about 3 minutes. Set the pan aside to cool.

In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the bacon red bell pepper, 1 cup of cheese and parsley. Stir in the meat mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 25 to 30 minutes or until golden brown. Serve warm.

Adapted from an episode of Giada at Home

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