Oven Omelet
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅛ | cup |
butter
|
|
| 8 | large |
eggs
|
|
| ½ | cup |
sour cream
|
|
| ½ | cup |
milk
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| ⅛ | cup |
onions
chopped |
|
| ⅛ | cup |
green bell peppers
chopped |
|
| ⅛ | cup |
mushrooms
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 8 | large |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 118 | ml |
milk
|
|
| 3.8 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 3E+1 | ml |
onions
chopped |
|
| 3E+1 | ml |
green bell peppers
chopped |
|
| 3E+1 | ml |
mushrooms
chopped |
*
|
Directions
Melt the butter in an 8x8 inch pan.
Beat the eggs, add sour cream, milk, salt and pepper.
Beat again and pour in pan. Sprinkle with onion, green pepper and mushrooms.
Bake at 325℉ (160℃). for 35 to 45 minutes.
During the last minutes of baking, sprinkle with ½ cup of grated cheese and ¼ of crushed fried bacon.
Cut in squares and serve.
