Cheddar Tomato Oven Omelet
- 8 slices side bacon, chopped
- Cook bacon until crisp. Drain, reserving 1 T drippings; set aside.
- 1/4 cup sliced green onions
- 3/4 cup seeded, diced tomatos
- Saute onions in reserved drippings until tender, add tomatos to pan.
- 1 T flour
- 1/4 tsp salt
- Sprinkle flour and salt over vegetables, toss lightly to coat.
- 6 eggs
- 1 cup milk
- 1 1/4 cups shredded cheddar, swiss or gouda cheese, divided
- Beat eggs and milk together, add vegetable mixture, 1 cup of cheese, and bacon. Pour into shallow greased 2 quart baking dish.
- 1 T parmesan cheese
- Sprinkle dish with parmesan cheese. Bake at 350F for 25-30 minutes. Remove from oven and sprinkle remaining cheese over top. Let stand 5 minutes.
- Prep time: 40 minutes
- Cook time: 30 minutes
bacon, bacon, green onions, tomatos, onions, t, salt, flour, eggs, milk, shredded cheddar, eggs, parmesan cheese, dish with parmesan cheese
Taken from www.epicurious.com/recipes/member/views/cheddar-tomato-oven-omelet-50158777 (may not work)