Kansas Omelet
Yield
6 servingsPrep
35 minCook
55 minReady
13 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
white bread
thick toasting slices |
|
| 6 | large |
eggs
|
|
| 1 ½ | cups |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | pound |
ham
flavorful, finely diced |
|
| 2 | cups |
cheddar cheese
grated, white |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
white bread
thick toasting slices |
|
| 6 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 226.8 | g |
ham
flavorful, finely diced |
|
| 473 | ml |
cheddar cheese
grated, white |
|
Directions
Butter a shallow 10 inch baking dish .
Remove the crust from the bread and cut the bread into fourths.
In a small bowl, whisk togethr the eggs and milk.
Add plenty of salt and pepper.
Put a third of the bread into the bottom of the baking dish, over- lapping the squares.
Add half of the ham, then half of the cheese.
Continue layering in this way, ending with bread.
Ladle the egg mixutre onto the bread, letting it trickle down the sides of the pan.
Cover the dish tightly with plastic wrap.
Refrigerate it overnight or for as long as 2 days.
Set the oven at 400℉ (200℃).
Bake the omelet for 50 to 55 minutes or until it it browned and puffed.
Serve at once, using a large metal spoon.
